Chicken cacciatore was one of my favorite dishes as a kid so I was so excited to create this chicken cacciatore lasagna.. It is cheesy, saucy and full of delicious flavor!

I like to used jarred sauce and rotisserie chicken to make this recipe extra easy. However, if you are wanting a from scratch cacciatore sauce then I have one HERE but jarred cacciatore, spaghetti or marinara sauces all work just great!

This recipe has the added option of sautéed swiss chard or spinach, It’s optional but also a delicious addition.

My love of chicken cacciatore goes back to my childhood when my mom would make it. We have an aunt named tori and I would, and still do, call it catch-a-tori and think about playing tag with her every time I think of the name. ha ha!

Here are a few other recipes you may also enjoy:

Butternut Squash Lasagna
Sausage and Mushroom Lasagna
Mexican Zucchini Lasagna

What you need to make this chicken cacciatore lasagna: (printable version is below)

Makes an 8×8 lasagna – serves 4-6

1/2 pound lasagna noodles
2 tablespoons olive oil
1 small onion – diced
1 bell pepper – diced
2 large leaves Swiss chard or about 2 handfuls spinach chopped (optional)
Pinch of salt
24 ounces cacciatore sauce or marinara sauce
1 1/2 cups cooked chicken – chopped
15 ounces ricotta
1/2 cup grated Parmesan cheese – more or less on preference
1/2 teaspoon dried Italian herbs
2 cups shredded mozzarella – more or less on preference

Instructions

Preheat oven to 350 F.
Boil noodles in salted water.
Add olive oil to a pan and sauté onions, bell peppers and Swiss chard with a pinch of salt until the greens start to soften then remove from heat and set aside.
Chop up cooked chicken and set aside.
To layer; add noodles, some sauce, some onion, pepper and Swiss chard mixture, a few spoonful’s of ricotta, some chicken, some of the mozzarella and parmesan cheese, a sprinkle of Italian herbs and a little more sauce.
Repeat that order of ingredients for another layer then top with noodles, remaining sauce, Parmesan and mozzarella cheeses and Italian herbs.
Bake for 45 minutes or until sauce is bubbling and cheese is melted. Place a pan under your 8×8 dish to avoid any sauce bubbling out.
Enjoy.

Print Recipe

5 from 2 votes

Chicken Cacciatore Lasagna

The flavors of chicken cacciatore in a delicious cheesy lasagna.

Prep Time10

Cook Time45

Course: Dinner, Main Course

Cuisine: Chicken, Dinner, Italian, main course, pasta

Keyword: Chicken, Dinner, Italian, lasagna, main course, pasta, Weekend Dinner, Weeknight Dinner

Servings: servings

Ingredients

1/2 pound lasagna noodles
2 tablespoons olive oil
1 small onion – diced
1 bell pepper – diced
2 large leaves Swiss chard or about 2 handfuls spinach chopped optional
Pinch of salt
24 ounces cacciatore sauce or marinara sauce
1 1/2 cups cooked chicken – chopped
15 ounces ricotta
1/2 cup grated Parmesan cheese – more or less on preference
1/2 teaspoon dried Italian herbs
2 cups shredded mozzarella – more or less on preference

Instructions

Preheat oven to 350 F.
Boil noodles in salted water.
Add olive oil to a pan and sauté onions, bell peppers and Swiss chard with a pinch of salt until the greens start to soften then remove from heat and set aside.
Chop up cooked chicken and set aside.
To layer; add noodles, some sauce, some onion, pepper and Swiss chard mixture, a few spoonful’s of ricotta, some chicken, some of the mozzarella and parmesan cheese, a sprinkle of Italian herbs and a little more sauce.
Repeat that order of ingredients for another layer then top with noodles, remaining sauce, Parmesan and mozzarella cheeses and Italian herbs.
Bake for 45 minutes or until sauce is bubbling and cheese is melted. Place a pan under your 8×8 dish to avoid any sauce bubbling out.