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.
Chicken Cacciatore Lasagna
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.