Chicken Potato Lasagna: A Hearty Twist on a Classic Favorite

Serve the lasagna with a fresh side salad or garlic bread to make it a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Variations:

For a creamy version, you can add a layer of ricotta cheese mixed with some herbs between the chicken mixture and potatoes.
If you prefer a spicier kick, add some red pepper flakes or a diced chili pepper to the chicken mixture.
You can use mozzarella cheese instead of provolone for a milder flavor.
FAQ:

Can I make this ahead of time?
Yes! You can assemble the lasagna and refrigerate it for up to 24 hours before baking. Just increase the baking time by 10-15 minutes if it’s cold from the fridge.
Can I substitute the chicken with another protein?
Yes, ground turkey, beef, or even vegetables like spinach and mushrooms would work well in place of the chicken.
How do I know when the potatoes are fully cooked?
Check the potatoes by poking them with a fork; they should be tender and easily pierced when done.
Enjoy your Chicken Potato Lasagna!