Alfredo Chicken Lasagna is a creamy and comforting dish that brings together tender chicken, rich Alfredo sauce, gooey melted cheese, and layers of perfectly cooked lasagna noodles. This recipe offers a delicious twist on the classic lasagna by incorporating the luxurious flavors of Alfredo sauce, making it a great meal for family dinners or special gatherings. It’s easy to prepare, and you’ll love the creamy texture and savory taste in every bite!

INGREDIENTS YOU’LL NEED:

9 lasagna noodles
2 cups cooked chicken (shredded or diced)
3 cups Alfredo sauce (store-bought or homemade)
2 cups ricotta cheese
1 egg (lightly beaten)
2 cups mozzarella cheese (shredded)
1 cup Parmesan cheese (grated)
1 cup baby spinach (optional)
1 tablespoon olive oil (for the noodles)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley (chopped, for garnish)

HOW TO MAKE ALFREDO CHICKEN LASAGNA:

STEP-BY-STEP INSTRUCTIONS:

Prepare the lasagna noodles:
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente.
- Drain the noodles and toss them with olive oil to prevent sticking. Set them aside.
Preheat the oven:
- Preheat your oven to 375°F (190°C).
Mix the ricotta cheese layer:
- In a medium bowl, combine the ricotta cheese, beaten egg, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and well-mixed.
Assemble the lasagna:
- Spread about 1/2 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Lay 3 lasagna noodles over the sauce, evenly spaced.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, and then about 1/2 cup of mozzarella cheese.
- If using spinach, sprinkle half of it on top of the chicken.
- Pour 1 cup of Alfredo sauce over the layer.
- Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, chicken, spinach (if using), and 1/2 cup mozzarella cheese. Pour another cup of Alfredo sauce on top.
- Finish with the last 3 lasagna noodles and pour the remaining Alfredo sauce over the top.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
Bake the lasagna:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Cool and serve:
- Remove the lasagna from the oven and let it cool for 5-10 minutes before slicing.
- Garnish with chopped parsley and serve hot.

HELPFUL TIPS:

Use rotisserie chicken to save time when prepping the dish. It adds great flavor and makes this recipe come together even quicker.
Homemade Alfredo sauce adds a fresh, rich flavor, but store-bought can save you time.
Avoid overcooking the noodles, as they will continue to cook while baking. Aim for al dente when boiling.
Layer the ingredients evenly to ensure you get a taste of everything in every bite.
Add spinach or other veggies like mushrooms or zucchini to increase the nutritional content without sacrificing the creamy texture.

DETAILS:

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Chicken-based, can be made vegetarian by omitting chicken

NOTES:

This recipe is very flexible, allowing for the addition or removal of vegetables like spinach.
Use part-skim ricotta or mozzarella cheese for a lighter version.

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of cheese? Yes, you can substitute the mozzarella or Parmesan cheese with any other melting cheese, like provolone or cheddar, but it may alter the flavor slightly.

Can I make this lasagna ahead of time? Yes, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. Just make sure to add a few extra minutes to the bake time if baking directly from the fridge.

Can I freeze this lasagna? Absolutely! You can freeze the assembled, unbaked lasagna. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as directed, adding a little more time as needed.

STORAGE INSTRUCTIONS:

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) until warmed through.
Freezer: You can freeze cooked Alfredo Chicken Lasagna. Once it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) until heated thoroughly.

Alfredo Chicken Lasagna

Author: Martha

Print Recipe

Description

Ingredients

Scale

9 lasagna noodles
2 cups cooked chicken (shredded or diced)
3 cups Alfredo sauce (store-bought or homemade)
2 cups ricotta cheese
1 egg (lightly beaten)
2 cups mozzarella cheese (shredded)
1 cup Parmesan cheese (grated)
1 cup baby spinach (optional)
1 tablespoon olive oil (for the noodles)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley (chopped, for garnish)

Instructions

Prepare the lasagna noodles:
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente.
- Drain the noodles and toss them with olive oil to prevent sticking. Set them aside.
Preheat the oven:
- Preheat your oven to 375°F (190°C).
Mix the ricotta cheese layer:
- In a medium bowl, combine the ricotta cheese, beaten egg, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and well-mixed.
Assemble the lasagna:
- Spread about 1/2 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Lay 3 lasagna noodles over the sauce, evenly spaced.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, and then about 1/2 cup of mozzarella cheese.
- If using spinach, sprinkle half of it on top of the chicken.
- Pour 1 cup of Alfredo sauce over the layer.
- Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, chicken, spinach (if using), and 1/2 cup mozzarella cheese. Pour another cup of Alfredo sauce on top.
- Finish with the last 3 lasagna noodles and pour the remaining Alfredo sauce over the top.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
Bake the lasagna:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Cool and serve:
- Remove the lasagna from the oven and let it cool for 5-10 minutes before slicing.
- Garnish with chopped parsley and serve hot.

Notes

This recipe is very flexible, allowing for the addition or removal of vegetables like spinach.
Use part-skim ricotta or mozzarella cheese for a lighter version.