Chicken Alfredo Lasagna (Print View)

Layered pasta dish combining shredded chicken, creamy Alfredo sauce, spinach, and melted cheeses for an indulgent Italian-American comfort meal.

# Components:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 lasagna noodles, regular or oven-ready

→ Vegetables

03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced

→ Sauces and Dairy

06 - 4 cups Alfredo sauce, store-bought or homemade
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg

→ Spices and Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped

# Preparation Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside on a flat surface.
03 - In a large skillet over medium heat, sauté the diced onion in olive oil for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir in the chopped spinach and cook until completely wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, dried Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish.
07 - Arrange 4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles. Scatter half of the shredded chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Layer another 4 noodles, the remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Arrange the final 4 lasagna noodles on top. Cover with remaining Alfredo sauce, remaining mozzarella cheese, and the reserved Parmesan cheese.
10 - Cover the baking dish with aluminum foil and bake for 30 minutes at 375°F.
11 - Remove the foil and continue baking for 20 to 25 minutes until the surface is bubbly and golden brown.
12 - Remove from the oven and allow to rest for 10 to 15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Its the creamiest, most comforting thing you can pull from the oven on a cold evening, with layers that practically melt into each other.
  • You can sneak in spinach and nobody complains because everything is smothered in cheese and Alfredo sauce.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when all the flavors have mingled overnight.
02 -
  • If you skip the resting time and slice too early, your lasagna will slide apart into a creamy puddle, trust me I've done it.
  • Taste your Alfredo sauce before layering because some store bought versions are bland and need a squeeze of lemon or extra Parmesan to wake them up.
  • Don't overcook the spinach or it'll release too much water and make your layers soggy.
03 -
  • Use a mandoline to slice the onion paper thin so it melts into the sauce and doesn't add unwanted crunch.
  • Let the lasagna cool completely before refrigerating or covering it, otherwise condensation will make the top layer watery.
  • If you're making this ahead, assemble it completely but don't bake, then cover and refrigerate up to 24 hours, adding 10 extra minutes to the covered baking time.
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