Chicken Alfredo Lasagna (Print)

Rich and creamy lasagna with tender chicken, velvety Alfredo sauce, spinach, and gooey mozzarella between pasta sheets.

# Components:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 lasagna noodles, regular or oven-ready

→ Vegetables

03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced

→ Sauces & Dairy

06 - 4 cups Alfredo sauce, store-bought or homemade
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg

→ Spices & Seasonings

11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional

14 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside.
03 - In a skillet over medium heat, sauté diced onion in olive oil for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and pepper. Mix in the cooled spinach mixture.
06 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
07 - Layer 4 noodles over the sauce. Spread half of the ricotta-spinach mixture over noodles. Scatter half the chicken on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella.
08 - Repeat with another layer of noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella.
09 - Top with final layer of noodles, remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
10 - Cover with foil and bake for 30 minutes.
11 - Remove foil and bake for an additional 20-25 minutes until bubbly and golden brown.
12 - Allow to stand for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Its the creamiest, most indulgent lasagna youll ever make, with no tomato in sight.
  • You can use rotisserie chicken and jarred Alfredo to save serious time on a weeknight.
  • Leftovers taste even better the next day after all the flavors soak into the noodles.
  • The spinach sneaks in some greens without anyone noticing or complaining.
02 -
  • Let the spinach cool completely before mixing it into the ricotta, or the egg will cook and turn the whole thing lumpy and weird.
  • Dont skip the resting time after baking, or your first slice will slide apart and look like a beautiful mess instead of neat squares.
  • If the top starts browning too fast, tent it loosely with foil halfway through the uncovered baking time.
03 -
  • Always spread a thin layer of sauce on the bottom of the pan first so the noodles dont stick or dry out during baking.
  • If you want extra crispy edges, use a metal pan instead of glass, and let the sides get a little golden before pulling it out.
  • Taste your Alfredo sauce before layering, and if its bland, stir in a little extra Parmesan, garlic powder, or a pinch of white pepper.
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