Layerless Chicken Lasagna (Easy, Lighter & So Cozy)
If traditional lasagna is the high-maintenance friend who needs a full afternoon and a strategic layering plan…
This is her chill little sister.
No stacking.
No red meat.
No perfect rows.
Just all the cozy, saucy, cheesy energy of lasagna — simplified.
What Is “Layerless” Lasagna?
Instead of building neat layers with long noodles and careful assembly, we’re cooking everything together in a skillet-style situation using short pasta.
Same flavors.
Way less work.
Zero sliding layers.
It’s lasagna that understands we’re busy.
Why This Version Feels Lighter (But Still Cozy)
We’re using:
- Ground chicken instead of beef
- Cottage cheese instead of heavy ricotta layers
- A tomato-based sauce built from crushed tomatoes
- Just enough mozzarella to melt beautifully on top
Fun fact: Lasagna dates back to Ancient Rome — and the word “lasagna” originally referred to the cooking pot, not the pasta itself. So technically? A cozy chicken pasta baked in sauce still fits the vibe.
We’re just evolving it.
Let’s Talk About the Sauce
This isn’t jarred-and-done. We’re building flavor.
It starts with avocado oil, finely chopped onion, and fresh garlic. That base alone already smells like dinner is going well.
Then:
- Ground chicken gets browned
- Crushed tomatoes go in
- Italian seasoning and parsley add depth
- A touch of white sugar balances acidity
- Chicken stock keeps everything silky
It simmers into a rich, flavorful sauce that coats every piece of pasta.
And because we’re using De Cecco Mafalde Corte, those ruffled edges grab onto the sauce beautifully. The texture actually mimics traditional lasagna noodles — just in a shorter, weeknight-friendly form.
The Cheese Situation
We’re keeping it intentional:
- Cottage cheese stirred in for creaminess
- Freshly grated Parmigiano-Reggiano for salty depth
- Mozzarella for that golden melt on top
It’s cheesy without being heavy. Comforting without being “I need a nap immediately.”
And finishing with fresh basil? That little pop of brightness makes it feel fresh, not weighed down.
Why This Is a Weeknight Win
- One-pan vibe
- No layering stress
- Big Italian comfort energy
- Balanced, lighter protein choice
It feels like a Sunday dinner.
It cooks like a Tuesday.
And honestly? That’s the sweet spot.
Layerless Chicken Lasagna (Easy, Lighter & So Cozy)
Ingredients
- 2 tablespoons avocado oil
- 1 pound ground chicken
- 1 medium yellow onion finely chopped
- 3 medium cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon parsley
- 1 tablespoon white sugar
- ½ cup chicken stock
- 9 ounces pasta De Cecco Mafalde Corte
- ¾ cup cottage cheese
- ¼ cup freshly grated Parmigiano-Reggiano cheese divided
- Freshly ground black pepper to taste
- 1 cup shredded mozzarella
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425°F.
- In a large oven-safe skillet, heat the avocado oil over medium-high heat. Add the ground chicken and use a wooden spoon to break it into bite-size pieces. Cook, stirring occasionally, until the chicken begins to brown, about 3 minutes.
- Add the chopped onion and minced garlic. Stir to combine and continue cooking until the chicken is fully cooked and the onion is translucent, about 4 minutes.
- Add the crushed tomatoes, Italian seasoning, parsley, white sugar, and chicken stock. Season with freshly ground black pepper and stir to combine.
- Add the uncooked pasta directly into the skillet and stir well. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally, until the pasta is slightly tender and most of the liquid has reduced, about 7–9 minutes.
- In a medium bowl, combine the cottage cheese, 2 tablespoons of the Parmigiano-Reggiano, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and set aside.
- Stir the pasta mixture once more to ensure nothing is sticking to the bottom. Remove from heat.
- Dollop the cottage cheese mixture evenly over the pasta. Top with shredded mozzarella and the remaining Parmigiano-Reggiano.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the sauce is bubbly and the cheese is melted.
- If desired, broil for 1 minute for a more golden, lightly crispy top, watching carefully to prevent burning.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil before serving.
Notes
- Ricotta swap: If you prefer ricotta, you can use it in place of the cottage cheese. I personally prefer cottage cheese for a lighter texture and flavor, but both work beautifully.
- Stir occasionally while simmering to prevent the pasta from sticking to the bottom.
- Don’t skip the rest time. It helps the sauce settle and thicken slightly before serving.
- Watch closely if broiling. That final minute can go from golden to too dark quickly.
