Description
This Chicken Alfredo Lasagna Recipe is a rich and creamy twist on traditional lasagna, featuring layers of tender lasagna noodles, shredded chicken, spinach-infused ricotta, and a luscious homemade Alfredo sauce. Baked to perfection with mozzarella and Parmesan cheese, this Italian-American comfort dish is perfect for family dinners and gatherings.
Ingredients
For the Lasagna
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup chopped spinach (optional)
- Chopped parsley for garnish
For the Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat Oven and Prepare Noodles: Preheat your oven to 375°F (190°C). If you’re not using no-boil noodles, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Make Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour to form a roux and cook for another minute. Slowly whisk in whole milk and heavy cream until the sauce is smooth. Continue whisking frequently for 4–5 minutes until the sauce thickens. Remove from heat and stir in Parmesan cheese, Italian seasoning, salt, pepper, and optional nutmeg.
- Prepare Filling Mixtures: In a large bowl, combine shredded chicken with 1/2 cup of the Alfredo sauce to keep it moist and flavorful. In another bowl, mix together ricotta cheese with chopped spinach if using, creating a creamy, green-infused filling.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of Alfredo sauce on the bottom to prevent sticking. Arrange a layer of noodles over the sauce, then evenly spread one-third of the ricotta mixture, one-third of the chicken mixture, a handful of shredded mozzarella cheese, and a ladle of Alfredo sauce. Repeat these layers two more times, and finish with a final layer of noodles, the remaining Alfredo sauce, and the remaining mozzarella on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after taking it out of the oven to help it set. Garnish with chopped parsley before slicing and serving.
Notes
- Use rotisserie chicken for a quicker preparation.
- Add mushrooms or broccoli to the layers for extra vegetables.
- This lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking.
