Save My kitchen smelled like a dozen garlic cloves and butter before I even realized I'd started cooking. I was rifling through the fridge after a long week, spotting leftover rotisserie chicken, a tub of ricotta, and some wilted spinach that needed rescuing. Instead of the usual red sauce lasagna, I reached for the jar of Alfredo hiding in the back and thought, why not? That improvised dinner turned into this creamy, decadent Chicken Alfredo Lasagna that now gets requested more than my birthday cake.
I made this for my sister's baby shower brunch once, doubling the batch and baking it in two pans. Everyone kept asking if I'd ordered it from an Italian restaurant. One guest scraped her plate so clean I could see my reflection in it. That day I learned this lasagna has a magic ability to make people go quiet for the first three bites, then suddenly very chatty and full of compliments.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, saving time and adding a subtle roasted flavor that plain poached chicken just can't match.
- Lasagna noodles: Oven ready noodles work in a pinch, but I prefer boiling regular ones because they hold their shape better and don't turn mushy under all that creamy sauce.
- Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the amount, and make sure to let it cool before mixing or it'll scramble your egg.
- Onion and garlic: These two build the savory backbone, and I've learned that cooking the onion until it's truly soft makes all the difference in sweetness.
- Alfredo sauce: Homemade is divine, but a good jarred version works beautifully when life is busy, just taste it first and adjust seasoning as needed.
- Ricotta cheese: Whole milk ricotta gives you that luxurious, creamy texture, and the egg helps it set up so each slice holds together.
- Mozzarella and Parmesan: The mozzarella melts into gooey perfection while Parmesan adds sharp, nutty depth, use freshly grated if you can.
- Italian herbs: Dried basil, oregano, and thyme bring warmth without overpowering the creamy sauce, and a pinch of nutmeg in the ricotta is a secret I borrowed from my aunt.
Instructions
- Get the oven ready and prep your dish:
- Preheat to 375°F and grease your baking dish lightly so nothing sticks. This is the moment to clear some counter space because layering can get messy.
- Cook the noodles:
- If using regular lasagna noodles, boil them until just al dente, they'll finish cooking in the oven. Lay them flat on a towel so they don't clump together.
- Sauté the aromatics and spinach:
- Cook onion in a splash of olive oil until soft and golden, then add garlic for just a minute until fragrant. Toss in the spinach and stir until it wilts, then let it cool before mixing with the ricotta.
- Mix the ricotta filling:
- Combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper in a bowl. Fold in the cooled spinach mixture, and taste it, this is your flavor foundation.
- Start layering:
- Spread a thin layer of Alfredo on the bottom of the dish to prevent sticking. Lay down 4 noodles, then half the ricotta spinach mixture, half the chicken, a generous cup of Alfredo, and a handful of mozzarella.
- Build the second layer:
- Repeat with noodles, remaining ricotta spinach, remaining chicken, more Alfredo, and more mozzarella. Press down gently so everything nestles together.
- Top it off:
- Finish with the last noodles, pour over the remaining Alfredo, and blanket it with mozzarella and Parmesan. It should look like a cheese lover's dream.
- Bake covered then uncovered:
- Cover with foil and bake for 30 minutes, then remove the foil and bake another 20 to 25 minutes until bubbly and golden on top. The edges should be lightly browned and the sauce should be bubbling at the sides.
- Rest before slicing:
- Let it stand for 10 to 15 minutes so the layers set and you can cut clean squares. Garnish with fresh parsley for a pop of color and brightness.
Save There was a rainy Sunday when my partner and I made this together, him in charge of the noodles, me handling the ricotta. We argued playfully over whether to add more garlic, and he won. The lasagna came out perfect, and we ate it curled up on the couch with a bottle of wine, the windows fogging up from the heat of the oven. It became our rainy day ritual after that.
How to Store and Reheat
Cover leftovers tightly with foil or transfer to an airtight container and refrigerate for up to four days. Reheat individual portions in the microwave for about two minutes, or warm the whole pan covered in a 350°F oven for 20 minutes until heated through. I've even frozen slices wrapped in plastic and foil for up to two months, thawing them overnight in the fridge before reheating.
Variations You Can Try
Swap the chicken for cooked shrimp or lump crab for a seafood twist that feels fancy without much extra effort. You can also add sautéed mushrooms or sun dried tomatoes between the layers for extra umami and texture. If you want to lighten it up, use part skim ricotta and mozzarella, though I'll admit the full fat version is what makes it truly indulgent.
Serving Suggestions
This lasagna is rich, so I always serve it with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread is a given, and a chilled glass of Pinot Grigio or Chardonnay complements the Alfredo beautifully. Sometimes I'll roast some asparagus or green beans on the side just to feel a little virtuous.
- Pair with a Caesar salad for a classic Italian American combo.
- Serve with crusty bread to mop up every last bit of sauce on the plate.
- Add a light fruit dessert like lemon sorbet to cleanse the palate after all that cheese.
Save This lasagna has become my answer to What should I bring when I want to show up with something that feels like a hug. It's the kind of dish that makes people lean back in their chairs, sigh happily, and ask for seconds even when they're full.
Recipe FAQ Section
- → Can I use fresh lasagna noodles instead of dried?
Yes, fresh lasagna noodles work well and require no pre-cooking. Simply layer them directly into the baking dish. They will soften as the dish bakes in the oven.
- → What's the best way to prevent a watery lasagna?
Ensure spinach is thoroughly wilted and cooled before mixing into the ricotta. Don't over-saturate with sauce. Using drained ricotta and patting spinach dry with paper towels helps eliminate excess moisture.
- → Can I make this ahead and freeze it?
Absolutely. Assemble the lasagna completely without baking, wrap tightly in foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time and covering with foil throughout.
- → How do I know when the lasagna is fully cooked?
The lasagna is ready when the edges are bubbly, the top is golden brown, and a knife inserted in the center comes out hot. The cheese should be melted and the noodles tender.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette provides contrast to the richness. Garlic bread complements the Italian flavors. A dry white wine like Pinot Grigio or Sauvignon Blanc balances the creamy sauce beautifully.
- → Can I substitute the Alfredo sauce?
Yes. Béchamel sauce (made with butter, flour, and milk) offers a similar creamy texture. Pesto-based cream sauce or a light tomato cream sauce are excellent alternatives that maintain the dish's character.