Description
This Chicken Alfredo Lasagna combines creamy Alfredo sauce, tender cooked chicken, ricotta and spinach filling, and layers of mozzarella and Parmesan cheeses with traditional or no-boil lasagna noodles. Baked to golden perfection, this rich and comforting Italian-inspired casserole serves 12 and is perfect for family dinners or special occasions.
Ingredients
Scale
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
Lasagna Layers
- 1 box lasagna noodles (traditional dried or no-boil)
- 3 cups chopped cooked chicken
- 15 ounce whole-fat ricotta cheese
- 15 ounce 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, whisking to form a roux and cook for 2 minutes. Add the minced garlic and cook for another minute. Stir in the Italian seasoning, chicken base, onion powder, and heavy cream. Bring to a simmer, then mix in the Parmesan cheese until melted. Season with salt and pepper then set aside off the heat.
- Cook the Pasta (if needed): If using traditional lasagna noodles, bring a large pot of salted water to boil. Add noodles and cook until al dente according to package instructions. Drain and lay noodles flat on a clean surface to cool.
- Make the Spinach Ricotta Filling: In a medium bowl, combine the ricotta cheese with well-drained chopped spinach. Season generously with salt and pepper. Optionally add nutmeg, crushed red pepper flakes, or fresh chopped basil. Stir well to combine.
- Preheat Oven and Prepare 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. Top with 1 cup chopped chicken, 1 cup ricotta mixture, and 1 ¼ cup mozzarella cheese. Spoon 1/3 of the remaining Alfredo sauce over the layer. Repeat two more times to make three complete layers, finishing with Alfredo sauce before the top layer of mozzarella cheese for best appearance.
- Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil carefully and bake an additional 15-20 minutes until golden and bubbly. Let rest before serving.
Notes
- You can use either traditional lasagna noodles or no-boil noodles depending on your preference. If using no-boil, skip the boiling step.
- Be sure to thoroughly drain the thawed spinach to avoid excess moisture in the lasagna.
- Optionally enhance the ricotta filling with nutmeg, crushed red pepper flakes, or fresh basil for extra flavor.
- Let the lasagna rest 10-15 minutes after baking to help it set for easier slicing.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
