Chicken Lasagna with White Sauce – No Oven, No Problem!

This chicken lasagna with white sauce came out of a wild idea I had one weekend. No oven? No problem. Honestly, I didn’t even think it would work at first. I’d run out of space in the oven (story of my life during meal prep Sundays), and I thought, “Why not try cooking it right on the stovetop?” So I did. And it blew my expectations out of the water.

Now, if you’re anything like me, you’ve probably stared down a complicated lasagna recipe and thought, “Ugh, too many steps, too many dishes, too much time.” But this one? It’s different. It’s the kind of recipe that looks impressive but doesn’t stress you out. The kind you can make on a Wednesday night when you’re craving something comforting but still want to feel like you cooked something special.

And that smoky chicken? Game-changer. There’s something about giving it just a little charcoal kiss that makes the whole dish feel a little fancier. Like it came from some cozy little Italian place with checkered tablecloths and candlelight. Except, you know, you made it in your own kitchen. With no oven. In like 45 minutes.

Let me walk you through how I pulled this off. Because if I can do it with two hungry kids and zero counter space, you can totally do it too.

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WHY THIS RECIPE WORKS

• No oven? No stress. You can make this entire lasagna on the stovetop using a pot and a rack. It’s a total lifesaver if you don’t have an oven or just don’t feel like firing it up.
• Smoky chicken magic. Adding that quick charcoal smoke to the chicken gives it a whole new depth of flavor. It’s subtle but adds just enough to make people ask, “What’s your secret?”
• Creamy white sauce meets spicy red. The combo of smooth, cheesy white sauce with the rich, spiced tomato base gives you the best of both worlds. Each bite feels warm and cozy but with a little zing.
• Totally customizable layers. Once you get the hang of layering, you can play around with it. Want more cheese? Go for it. More sauce? Stack it up. The recipe works with you, not against you.
• Crowd-pleaser comfort food. This is the kind of dish that brings people to the table. Whether it’s your family, roommates, or dinner guests, nobody says no to a hot slice of cheesy lasagna.
• Make-ahead friendly. You can prep everything the night before, stash it in the fridge, then just “bake” it the next day when you’re ready to eat. It holds up great and might even taste better after resting.

INGREDIENTS FOR SMOKY CHICKEN LASAGNA

For the marinated chicken

• 3 tablespoons chicken tikka masala
• ½ tablespoon ginger garlic paste
• 3½ tablespoons lemon juice
• 350 grams boneless chicken fillet, sliced thin
• 2 to 3 tablespoons cooking oil
• 1 piece charcoal (for smoke)

For the red sauce

• 2 to 3 tablespoons cooking oil
• 2 medium onions, chopped
• 1½ tablespoons chopped garlic
• 1½ cups tomato puree
• ½ teaspoon salt (or to taste)
• 1 teaspoon cumin powder
• ½ teaspoon black pepper
• 1 teaspoon crushed red chili flakes
• 1 teaspoon chicken bouillon powder (halal-certified)
• 1½ teaspoons dried oregano
• ½ cup water (adjust as needed)

For the white sauce

• 2 tablespoons butter (unsalted)
• 2 tablespoons all-purpose flour
• 1½ cups milk
• ½ teaspoon black pepper
• 1½ teaspoons chicken bouillon powder or 1 halal chicken cube
• 1 teaspoon dried oregano
• ¼ teaspoon salt (or to taste)

For assembling

• Lasagna sheets, pre-boiled until ¾ done
• Grated cheddar cheese (halal-certified)
• Grated mozzarella cheese (halal-certified)
• 1 capsicum (bell pepper), julienned
• 1 onion, thinly sliced
• Dried oregano, to sprinkle
• Crushed red chili, to sprinkle
• Salt (for bottom of the pot) – about 1 pack

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STEP BY STEP INSTRUCTIONS

• STEP 1). In a bowl, mix the chicken tikka masala, ginger garlic paste, and lemon juice, then add the chicken slices and coat well before covering and marinating for 15 minutes.
• STEP 2). Heat oil in a grill pan and cook the marinated chicken fillets for 6 to 8 minutes on each side, flipping a few times until fully cooked and nicely charred.
• STEP 3). Place a hot piece of charcoal in a small foil cup, set it in the pan with the chicken, drizzle a bit of oil on the coal, cover the pan tightly, and let it smoke for 2 minutes, then remove and let the chicken cool.
• STEP 4). Chop the smoked chicken roughly and set it aside for layering later.
• STEP 5). In a separate saucepan, sauté chopped onions in oil until soft, add garlic and cook until fragrant, then stir in the tomato puree, spices, bouillon, oregano, and water, cover, and simmer for 5 to 6 minutes until thickened.
• STEP 6). To make the white sauce, melt butter in a pan, whisk in flour and cook for about a minute, then slowly add milk while whisking to avoid lumps, stir in black pepper, bouillon, oregano, and salt, and cook until smooth and creamy.
• STEP 7). Boil the lasagna sheets until ¾ cooked, then drain and set aside, making sure they don’t stick together.
• STEP 8). In a baking dish, layer red sauce, lasagna sheets, more red sauce, chopped chicken, white sauce, cheddar, mozzarella, capsicum, and onion, then repeat layers as needed ending with cheese on top and a sprinkle of oregano and red chili.
• STEP 9). Fill a large pot with 1 pack of salt, place a wire rack or steamer stand inside, cover, and preheat on medium flame for 15 minutes, then set the baking dish on the rack, cover, and cook for 12 to 15 minutes until bubbly and melted.

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EXPERT COOKING TIPS

• Don’t skip the smoke. That quick charcoal trick may seem extra, but trust me, it transforms the chicken. Just two minutes under the lid with a bit of oil on the coal and boom—you’ve got flavor you can’t fake.
• Layer like a lasagna boss. Always start with red sauce at the bottom so your noodles don’t stick. And finish with cheese on top so it melts into that golden, gooey layer everyone fights over.
• Keep the white sauce moving. When you’re making the white sauce, don’t walk away. It can go from silky smooth to clumpy in seconds. Whisk like you mean it and add the milk slowly.
• Use a deep pan for stovetop baking. If your pot’s too shallow, your cheese will melt all over the lid. Go for something roomy so the heat circulates and the top doesn’t get soggy.
• Let it sit before slicing. I know it smells amazing right out of the pot, but if you give it 5 to 10 minutes to rest, the layers hold together way better when you cut into it.

RECIPE FAQ

HOW TO MAKE THIS AHEAD OF TIME

Making lasagna ahead of time is one of my favorite meal-prep hacks, especially when I know the week’s going to be nuts. This one’s no different.

If you want to prep it in advance, just go through all the steps up to the final layering. Once everything’s assembled in the baking dish, cover it tightly with foil and stick it in the fridge. It’ll keep well for about 24 hours. When you’re ready to cook, bring it to room temperature first so it doesn’t go into the pot cold, then “bake” it on the stovetop like usual.

Oh, and if you’re thinking about freezing it? You can! Just make sure the dish is freezer-safe, and wrap it up well. Defrost in the fridge overnight before reheating. The texture might be slightly softer after freezing, but honestly, the flavor still hits.

WHAT TO SERVE WITH THIS LASAGNA

Okay, so you’ve got this bubbling, cheesy lasagna coming off the stove and you’re thinking… what now? What goes with it? I’ve got you.

• Garlic bread is a no-brainer. Slice up a baguette, slather on some butter and garlic, toast it in a pan, and you’ve got the perfect scooper for extra sauce.
• A simple green salad balances out the richness. Think crisp lettuce, cucumbers, cherry tomatoes, and a lemony dressing. It adds that fresh crunch you didn’t know you needed.
• Pickled onions or green chilies if you want a little zing. I like throwing something tangy on the side to cut through all that creamy cheese.
• Cold soda or iced lemonade is perfect if you’re leaning into the spice. You need something refreshing to wash it all down.

You don’t have to go overboard here. This lasagna is the star of the show. Just give it a solid supporting cast and dinner’s done.

And hey, if you’re anything like me, once you’ve made this lasagna once, you’ll already be planning the next time before you even finish the last bite.

There’s just something really satisfying about pulling off a dish like this, especially without the usual tools. It feels a little bit rebellious and a whole lot delicious. So whether you’re feeding picky eaters, impressing guests, or just treating yourself after a long day, this chicken lasagna with white sauce is here for it.

Let me know how yours turns out. I’ll be over here, probably making another batch.