Layers of tender noodles hold a rich, slow-simmered chicken sauce built from garlic, onion, crushed tomatoes, and a good pinch of oregano and red pepper flakes for warmth. Ground chicken gets browned until deeply savory, then folded into that sauce until it's thick enough to cling to every layer. The dish comes together in classic lasagna fashion — noodles, sauce, and a velvety layer that bakes up golden and bubbling around the edges. A rest after baking lets everything set so each slice holds its shape instead of sliding apart. Finished with a scatter of fresh parsley, it's the kind of cozy, deeply comforting bake you'll want on repeat, and it's a solid pick for a dairy free dinner rotation.
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Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, tender with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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