Chicken Alfredo Lasagna

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Chicken Alfredo Lasagna is loaded with tender chicken and spinach, layered with pasta and a rich ricotta cheese mixture, all smothered in a creamy Alfredo sauce. This filling and delicious meal is a fun twist on a classic lasagna, making it the perfect addition to your cooking repertoire.

 

Table of Contents

Why This Recipe Works

 

This recipe is a crowd-pleaser that’s perfect for feeding a family. From the luscious, creamy layers of cheese and the rich ricotta mixture to the juicy shreds of chicken between perfectly cooked lasagna noodles, your whole family will be asking for more. Using homemade Alfredo sauce elevates this white lasagna, making it a truly special dish.

 

Simple Ingredients

 

  • Noodles: Lasagna noodles cooked to al dente according to package directions.
  • Chicken: Leftover cooked chicken breasts or rotisserie chicken, shredded or diced.
  • Herbs and Spices: Fresh parsley or basil for garnish, salt, black pepper, Italian seasoning, and minced garlic.
  • Dairy: Butter, heavy cream, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese.
  • Vegetables: Onion and fresh spinach.
  • All-purpose flour: This helps thicken the sauce.
  • Chicken stock: Low-sodium is recommended.
  • Egg: Helps to bind the ricotta filling together.

  1. Sauté and Thicken the Sauce: In a large skillet, melt butter and sauté the diced onions until soft. Add the minced garlic and cook for another minute. Whisk in the flour and cook for about a minute. Slowly pour in the chicken stock and heavy cream, stirring until smooth. Season with salt and pepper, then simmer until the sauce thickens.
  2. Add Spinach and Parmesan: Remove the skillet from the heat. Toss in the fresh spinach and some of the grated Parmesan cheese, stirring until the spinach wilts.
  3. Prepare the Ricotta Filling: In a separate large bowl, combine the ricotta cheese, egg, grated Parmesan cheese, some of the shredded mozzarella, and Italian seasoning.
  4. Assemble the Lasagna: Spread a thin layer of the cream sauce mixture on the bottom of a baking or casserole dish. Arrange a layer of cooked lasagna noodles over the sauce. Top the noodles with more cream sauce, a layer of the chicken, and some of the ricotta cheese mixture. Repeat these layers until all ingredients are used, finishing with a final layer of sauce and cheese on top.
  5. Bake: Cover the baking dish with foil and bake as directed. Remove the foil and continue baking until the top is golden brown and bubbly. Let the lasagna rest for a few minutes before serving.

 

Recipe Tips

 

  • Noodles: This recipe was developed using lasagna noodles that were pre-cooked. If you want to use no-boil noodles, adjust the liquid in the sauce accordingly.
  • Spinach: You can use frozen spinach, just be sure to thaw it and squeeze out all the excess water before adding it to the sauce.
  • Cottage Cheese: Cottage cheese can be used as a substitute for ricotta cheese in the filling.
  • Covering with Foil: Use a few toothpicks to “tent” the foil over the top of the casserole dish. This will prevent the cheese from sticking to the foil as it bakes.

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