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Alfredo Chicken Lasagna

A comforting family favorite featuring layers of creamy Alfredo sauce, tender chicken, and perfectly cooked noodles, this lasagna is rich in flavor and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Proteins
  • 9 pieces lasagna noodles Barilla noodles hold their shape beautifully.
  • 2 cups cooked chicken Shredded or diced; rotisserie chicken works great.
Dairy Ingredients
  • 3 cups Alfredo sauce Store-bought is quick, but homemade is preferred.
  • 2 cups ricotta cheese Use whole milk ricotta for creaminess.
  • 1 piece egg Lightly beaten.
  • 2 cups mozzarella cheese Shredded; fresh mozzarella adds texture.
  • 1 cup Parmesan cheese Grated; essential for flavor.
Flavor Enhancers
  • 1 cup baby spinach Optional, for added color and nutrition.
  • 1 tablespoon olive oil For the noodles to prevent sticking.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Garnish
  • Fresh parsley Chopped, for garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
  2. Preheat the oven to 375°F (190°C).
  3. In a medium bowl, mix the ricotta cheese, beaten egg, garlic powder, onion powder, salt, and pepper until smooth.
Layering
  1. Spread 1/2 cup of Alfredo sauce on the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles over the sauce.
  2. Spread half of the ricotta mixture, followed by half of the shredded chicken, 1/2 cup of mozzarella cheese, and if using, half the spinach. Pour 1 cup of Alfredo sauce over this layer.
  3. Repeat the layering process with remaining ingredients and finish with the last 3 noodles topped with Alfredo sauce and remaining cheeses.
Baking
  1. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  2. Let cool for 5-10 minutes before slicing. Garnish with chopped parsley and serve hot.

Notes

Lasagna can be made ahead and stored in the fridge or frozen. Ensure to mix cheeses and egg at room temperature for best results.