Chicken Alfredo Lasagna (Printable version)

Rich and creamy layers of chicken, Alfredo sauce, spinach, and mozzarella baked to golden perfection.

# What You'll Need:

→ 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 & 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 & Seasonings

11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

# How to Prepare:

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 parchment paper to prevent sticking.
03 - In a large skillet over medium heat, sauté diced onion in 1 tablespoon of olive oil for 3-4 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 mixing bowl, combine ricotta cheese, egg, half of the grated Parmesan cheese, dried Italian herbs, salt, and black pepper. Mix thoroughly, then fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup of Alfredo sauce evenly over the bottom of the prepared baking dish to prevent sticking.
07 - Arrange 4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture evenly over the noodles. Distribute half of the shredded chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Repeat layering with 4 more noodles, remaining ricotta-spinach mixture, remaining shredded chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Cover with the remaining 4 lasagna noodles. Pour remaining Alfredo sauce over the top. Sprinkle with 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 foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown.
12 - Let the lasagna stand for 10-15 minutes before slicing to allow the layers to set. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like a special occasion but comes together on a weeknight without drama.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
  • You can assemble it hours ahead and just slide it in the oven when company arrives.
  • The combination of ricotta and Alfredo gives you two kinds of creamy in every forkful.
02 -
  • Don't skip the resting time after baking, cutting too early turns your beautiful layers into a soupy mess.
  • If your Alfredo sauce seems thick, thin it with a splash of milk so it coats the noodles instead of clumping.
  • Taste your ricotta mixture before assembling, it should be well seasoned because once it's baked in, you can't fix bland filling.
03 -
  • Use a sharp serrated knife to slice through the layers cleanly without dragging the cheese.
  • If you're making your own Alfredo, add a little pasta water to keep it silky and easy to spread.
  • Assemble the lasagna in the morning, cover it, and refrigerate until dinner, then bake it straight from the fridge adding 10 extra minutes to the covered bake time.
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