Pin The smell of garlic and butter always pulls me straight into the kitchen, but the day I swapped red sauce for Alfredo in lasagna, everything changed. My sister had sworn off tomatoes for a month, and I refused to let pasta night disappear. I grabbed a jar of Alfredo sauce, some leftover rotisserie chicken, and a bag of spinach, then started layering without a plan. What came out of the oven that night was so rich and comforting that even my brother, who only eats plain noodles, asked for seconds.
I made this for a potluck once, and it disappeared so fast I didnt even get a corner piece. My friend who hates cooking asked me to write down every step because her kids wouldnt stop talking about it. She texted me two weeks later with a photo of her own version, proudly declaring shed never go back to red sauce lasagna again. Theres something about the way the Alfredo soaks into every layer that makes people go quiet while they eat.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, shredded skin and all for extra flavor, though poached chicken works if you have time.
- Lasagna noodles: Oven ready noodles are a lifesaver, but if you use regular, cook them just shy of al dente so they dont turn mushy in the oven.
- Fresh baby spinach: It wilts down to almost nothing, so dont be shy, a big handful adds color and a hint of earthiness that balances the cream.
- Onion and garlic: Sauteing these first builds a savory base that keeps the Alfredo from tasting flat or one note.
- Alfredo sauce: Homemade is lovely, but a good jarred brand saves you 20 minutes and tastes just as indulgent when baked.
- Ricotta cheese: Whole milk ricotta makes the layers fluffy and rich, and the egg helps it set so it doesnt ooze everywhere when you slice.
- Mozzarella and Parmesan: Mozzarella gives you that gooey stretch, while Parmesan adds a sharp, salty punch that cuts through the cream.
- Dried Italian herbs: A little basil, oregano, and thyme wake up the ricotta layer and make your kitchen smell like an Italian grandmas house.
- Fresh parsley: A sprinkle on top makes it look like you tried harder than you did, and the bright green is a nice contrast.
Instructions
- Get the oven ready:
- Preheat to 375 degrees and grease your baking dish so the bottom layer doesnt stick. This is the step I used to skip and always regretted.
- Prep the noodles:
- If youre using regular lasagna noodles, boil them until theyre just bendable, then drain and lay them flat so they dont glue together. Oven ready noodles skip this entirely, which is why I buy them now.
- Saute the aromatics:
- Cook the onion in a bit of olive oil until it turns soft and sweet, then toss in the garlic and let it bloom for a minute. Your kitchen will start smelling incredible right about now.
- Wilt the spinach:
- Add the chopped spinach to the skillet and stir until it shrinks down and releases its water. Let it cool so it doesnt scramble the egg in the next step.
- Mix the ricotta layer:
- Combine ricotta, egg, half the Parmesan, herbs, salt, and pepper in a bowl, then fold in the cooled spinach mixture. This is the glue that holds everything together.
- Start layering:
- Spread a thin layer of Alfredo on the bottom of the dish, then lay down four noodles, half the ricotta spinach, half the chicken, a cup of Alfredo, and a handful of mozzarella. Repeat the whole thing once more so you have two full layers.
- Finish the top:
- Place the last noodles on top, pour over the remaining Alfredo, then blanket it with mozzarella and Parmesan. Dont hold back on the cheese here.
- Bake covered:
- Cover tightly with foil and bake for 30 minutes so the noodles cook through and the sauce bubbles up the sides. The foil traps the steam and keeps the top from burning too soon.
- Bake uncovered:
- Pull off the foil and bake another 20 to 25 minutes until the cheese turns golden and bubbly. If you want extra browning, switch the oven to broil for the last two minutes, but watch it closely.
- Rest before slicing:
- Let the lasagna sit for 10 to 15 minutes so the layers firm up and you get clean cuts instead of a saucy avalanche. Sprinkle parsley on top right before serving.
Pin The first time I served this to my dad, he sat quietly for a moment after his first bite, then looked up and said it tasted like something youd order at a restaurant. Coming from someone who rarely compliments food unless its barbecue, that meant everything. Now whenever he visits, he asks if Im making the white lasagna, and I always say yes even if I wasnt planning to.
Storing and Reheating
This lasagna keeps beautifully in the fridge for up to four days, wrapped tight in foil or stored in an airtight container. I actually love it more on day two when all the flavors have melded together and the noodles have soaked up even more sauce. Reheat individual slices in the microwave for a minute or two, or warm the whole pan covered in a 325 degree oven for about 20 minutes until heated through.
Making It Ahead
You can assemble the entire lasagna up to a day in advance, cover it tightly, and refrigerate until youre ready to bake. Just add an extra 10 minutes to the covered baking time since its going in cold. I do this every time I know Ill have a busy evening, and it makes dinner feel effortless even when the day has been anything but.
Swaps and Variations
If spinach isnt your thing, try swapping in chopped kale, broccoli florets, or even roasted red peppers for a sweeter twist. You can also mix in cooked mushrooms or swap the chicken for shrimp or turkey. Some people add a pinch of nutmeg to the ricotta, which sounds strange but actually deepens the creaminess in a way thats hard to describe.
- Use gluten free noodles if needed, just check the package for any adjustments to cook time.
- Try adding a handful of fresh basil between the layers for a brighter, herby note.
- For a lighter version, use part skim ricotta and mozzarella, though it wont be quite as rich.
Pin This is the kind of dish that makes people linger at the table, scraping their plates and asking if theres more in the pan. It turns any night into something a little more special without requiring you to be a professional chef.
Recipe Questions
- → Can I prepare this lasagna in advance?
Yes, you can assemble the lasagna completely, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.
- → What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F (175°C) for 20-25 minutes until warmed through. You can also microwave individual portions for 1-2 minutes.
- → Can I use fresh Alfredo sauce instead of store-bought?
Absolutely. Make a simple sauce with butter, heavy cream, garlic, and Parmesan cheese. Use 4 cups of homemade sauce to replace the store-bought version.
- → How do I prevent the pasta from becoming mushy?
Cook the noodles to al dente according to package directions, slightly underdone. They'll continue cooking in the oven as the lasagna bakes.
- → What are good side dishes to serve with this?
A crisp green salad, garlic bread, roasted vegetables, or antipasto platter complement this rich dish beautifully. A dry white wine like Pinot Grigio pairs well.
- → Can I substitute vegetables in the filling?
Yes, kale works well as a spinach substitute. You can also add mushrooms, zucchini, or sun-dried tomatoes to customize the vegetable layers.