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Alfredo Chicken Lasagna

A comforting and creamy twist on traditional lasagna, filled with tender chicken, rich Alfredo sauce, and layers of gooey cheese.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Alfredo Sauce
  • 2 tablespoons unsalted butter (room temperature)
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 10 ounces fresh baby spinach (or frozen spinach, thawed and drained)
  • 4 cups heavy cream
  • 1.5 cups grated Parmesan cheese (freshly grated is best for taste)
  • 15 ounces ricotta cheese (creamy, not dry)
  • 0.25 teaspoon black pepper
  • 1.5 teaspoons salt (season to taste)
Main Ingredients
  • 3 cups shredded rotisserie chicken (convenient option that saves time)
  • 15 pieces lasagna noodles (cooked al dente or no-boil noodles)
  • 3 cups shredded mozzarella cheese (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt the butter over medium-high heat. Add minced garlic and chopped onion, sauté until the onion is translucent (about 3-4 minutes).
  3. Stir in fresh spinach and cook until wilted, approximately 2-3 minutes.
  4. Add heavy cream, Parmesan, ricotta, black pepper, and salt, stirring until combined and smooth.
  5. Fold in shredded chicken and simmer for about 2 minutes, then remove from heat.
Assembly and Baking
  1. In a 9 x 13 inch baking dish, spread a spoonful of sauce on the bottom. Layer with 5 lasagna noodles, then add more sauce and 1/3 of mozzarella. Repeat layers until all ingredients are used.
  2. Finish with mozzarella on top, cover with foil, and bake for 30-35 minutes.
  3. Remove foil and broil for an additional 2-3 minutes to achieve a golden crust.
  4. Let rest for 10-15 minutes before slicing and serving.

Notes

Tip: Ensure butter is at room temperature for easier melting. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.