Description
This Chicken Alfredo Lasagna is a rich and creamy twist on the classic Italian dish, combining tender chicken, homemade Alfredo sauce, creamy ricotta and spinach filling, and gooey mozzarella cheese layered between lasagna noodles. Perfectly baked to golden, bubbly perfection, it makes a hearty and comforting meal for family gatherings or special occasions.
Ingredients
Alfredo Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 5-6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon chicken base (or 3 bouillon cubes)
- 1 teaspoon onion powder
- 4 cups heavy cream
- 1 ½ cups grated Parmesan cheese
- Salt and pepper, to taste
Pasta
- 1 box lasagna noodles (traditional dried or no-boil)
Fillings
- 3 cups chopped cooked chicken
- 15 ounces whole-fat ricotta cheese
- 15 ounces frozen chopped spinach (thawed and well-drained)
- 4 cups shredded mozzarella cheese
Optional Add-ins
- Fresh basil
- Nutmeg
- Crushed red pepper flakes
Instructions
- Make the Alfredo Sauce: Set a large sauté pan over medium heat. Add the butter and flour and whisk well to form a roux, cooking for 2 minutes. Stir in the minced garlic and cook for another minute. Add Italian seasoning, chicken base, onion powder, and heavy cream. Bring to a simmer and then stir in Parmesan cheese until melted. Season with salt and pepper to taste. Remove from heat and set aside.
- Cook the Pasta (if needed): If using traditional lasagna noodles, bring a large pot of salted water to boil. Add noodles and cook according to package instructions until al dente. Drain and lay noodles flat on a clean surface to cool. No-boil noodles can be used directly.
- Make the Spinach Ricotta Filling: In a medium bowl, combine ricotta cheese with well-drained chopped spinach. Season liberally with salt and pepper and stir to combine. Optionally, add nutmeg, crushed red pepper flakes, or fresh chopped basil for extra flavor.
- Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly grease or prepare a 9 x 13 inch baking dish.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Lay three lasagna noodles across the bottom, then layer with 1 cup cooked chicken, about 1 cup ricotta mixture, and 1 ¼ cups shredded mozzarella. Spoon one-third of the remaining Alfredo sauce over the layer. Repeat layering two more times with noodles, chicken, ricotta, mozzarella, and Alfredo sauce, ending with a final layer of mozzarella cheese on top if desired.
- Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove foil carefully and bake an additional 15-20 minutes until the lasagna is golden on top and bubbly around the edges. Let stand for 10-15 minutes before serving.
Notes
- For extra flavor, add fresh basil, nutmeg, or crushed red pepper flakes to the ricotta mixture.
- If using no-boil noodles, you can skip the pasta boiling step.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
- Make sure to fully drain the spinach to avoid excess moisture in the lasagna.
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
