Description
Indulge in this creamy, cheesy Chicken Alfredo Lasagna, layered with tender chicken, sautéed spinach, a ricotta blend, and homemade Alfredo sauce. Perfect for family dinners, special occasions, or when you’re craving ultimate comfort food, this lasagna is a decadent twist on the classic favorite!
Ingredients
Units
Scale
Lasagna
- 16 lasagna noodles
- 3 cups shredded cooked chicken (rotisserie chicken recommended)
- 3 1/2 cups freshly shredded mozzarella
- 2 tablespoons chopped fresh parsley
Ricotta Layer
- 15 oz ricotta cheese
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
Sautéed Spinach Layer
- 2 tablespoons butter
- 4 oz mushrooms (about 1 1/2 cups), cleaned and chopped
- 1/2 large onion (about 1 cup), diced
- 1 teaspoon freshly minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 cups (or about 4 oz) fresh spinach, chopped
-
Alfredo Sauce
- 3/4 cup (1 1/2 sticks) butter
- 1 tablespoon freshly minced garlic
- 3/4 teaspoon chicken bouillon base (e.g., Better than Bouillon)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 1/2 cups heavy whipping cream
- 1 1/4 cups chicken broth
- 1 3/4 cups freshly grated Parmesan cheese
Instructions
Prepare Lasagna Noodles, Ricotta, and Spinach Layers
- Boil lasagna noodles according to package instructions. Drain and lay flat on a baking sheet lined with parchment paper.
- In a bowl, mix all ricotta layer ingredients. Refrigerate until ready to use.
- In a skillet, melt butter. Sauté mushrooms, onions, and garlic until soft. Stir in thyme, salt, pepper, and spinach. Set aside.
Make Alfredo Sauce
- Melt butter in a skillet over medium heat. Sauté garlic until fragrant.
- Whisk in chicken bouillon and flour. Cook for 1 minute.
- Gradually add salt, pepper, chicken broth, and cream, whisking constantly.
- Stir in Parmesan cheese until sauce thickens. Remove from heat.
Assemble the Lasagna
- Preheat oven to 350°F (175°C).
- Spread a thin layer of Alfredo sauce in a 9×13-inch baking dish. Layer lasagna noodles on top.
- Add a layer of ricotta mixture, chicken, spinach, and mozzarella. Repeat layers.
- Finish with a final layer of noodles, Alfredo sauce, mozzarella, and parsley.
- Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 20 minutes.
- Let rest for 10 minutes before slicing and serving.
Notes
- Rotisserie chicken saves time and adds flavor.
- Substitute spinach with kale or omit for a simpler dish.
- For extra richness, mix some Gruyère or provolone with mozzarella.
