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a spatula lifting a piece of chicken bolognese lasagna from the baking dish
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4.76 from 25 votes

Chicken Lasagna alla Bolognese

Chicken Lasagna alla Bolognese - a classic lasagna recipe using ground chicken and pancetta for the Bolognese sauce. Simple to make and a favorite comfort food.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken lasagna, lasagna, lasagna bolognese
Servings: 12
Calories: 328kcal


Bolognese Sauce

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 celery stalk chopped
  • 1 medium carrot chopped
  • 4 cloves garlic minced
  • 2 ounce pancetta chopped
  • 1 pound ground chicken
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 1/4 cup chopped basil
  • 1 cup chicken broth
  • 2 cup crushed tomatoes
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste



  • Make Bolognese Sauce: In a large pot heat the olive oil over medium high heat. Add the onion, celery, carrot, garlic and pancetta to the pot and saute for about 5 minutes until onion is soft and translucent.
  • Add the ground chicken to the pot and break it up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
  • Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down the heat and let simmer for 20 minutes.
  • Preheat oven to 375 F degrees.
  • Prepare Cheese: In a bowl combine together the ricotta, 1 1/2 cup of the mozzarella cheese and the egg. Set aside.
  • Assemble Lasagna: Spread a couple ladles of the bolognese sauce in the bottom of a ceramic 13x9 baking dish. Arrange 3 noodles over the bolognese sauce; top with a couple more ladles of the sauce, then top with 1/3 of the cheese mixture, trying to spread it around a bit. Repeat with another 3 lasagna noodles, sauce, cheese, 3 more lasagna noodles, sauce and last of the cheese. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  • Bake: Bake for about an hour until the noodles are cooked through. If you're using fresh lasagna noodles, it will take less cooking time, about 35 to 45 minutes.
  • Let the lasagna cool for a few minutes before cutting into it. Feel free to garnish it with fresh parsley or basil and Parmesan cheese.


Good dry white wines to use for this recipe would be a Sauvignon Blanc, Chardonnay, or Pino Grigio. 
If you don't want to use wine, you can add an extra half cup of chicken broth and 2 tsp of either white wine vinegar, or regular white vinegar.
You can use ground beef, pork, or turkey in this recipe instead of chicken.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1piece | Calories: 328kcal | Carbohydrates: 23g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 387mg | Potassium: 513mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 5.4mg | Calcium: 212mg | Iron: 1.6mg