This Chicken Alfredo Lasagna is a creamy, cheesy delight that layers tender chicken with rich Alfredo sauce and pasta. It’s comfort food at its finest!
I love how it’s like lasagna got a delicious upgrade! Perfect for a cozy dinner, and leftovers are just as good—if they even last that long! 🍽️
Key Ingredients & Substitutions
Lasagna Noodles: Traditional lasagna noodles work best, but you can use no-boil noodles if you prefer. They save time, so they might be a great option if you’re in a hurry!
Chicken: Cooked rotisserie chicken is my go-to for this recipe since it’s quick and flavorful. If you’re vegetarian, feel free to substitute the chicken with more spinach or mushrooms for a hearty twist!
Alfredo Sauce: Store-bought sauce is a real time-saver, but homemade tastes amazing! You can make it with cream, butter, and cheese for a richer flavor. If you need a lighter option, use a low-fat Alfredo sauce.
Cheese: Mozzarella gives that gooey texture, but you can swap it for provolone or even pepper jack for a kick! Ricotta can also be substituted with cottage cheese for a lighter option.
Spinach: This adds great nutrition, but if you’re not a fan, you can skip it or replace it with kale or even zucchini. Just make sure to sauté them first to soften!
How Can You Make Sure Your Lasagna Layers Stay Perfect?
Layering is key for a delicious lasagna! Here’s how to do it right, so everything cooks evenly and melts beautifully:
- Spread a thin layer of Alfredo sauce at the bottom to keep the noodles from sticking.
- Alternate layers carefully; start with noodles, then ricotta mix, chicken, Alfredo sauce, and mozzarella. Make sure to spread everything evenly.
- Press each layer down gently as you go to eliminate air pockets. This helps the lasagna hold its shape.
- Always finish with noodles, sauce, and mozzarella on top for an eye-catching finish.
Give your lasagna time to rest after baking. This helps all the layers settle, making it easier to cut and serve!
Chicken Alfredo Lasagna: A Comforting Delight!
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles
- 2 cups cooked chicken breast, shredded or chopped
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cups fresh spinach (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This delicious Chicken Alfredo Lasagna takes about 40 minutes to prepare and 40 minutes to bake, totaling around 1 hour and 20 minutes from start to finish. After baking, let it rest for 10 minutes so you can slice it perfectly!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your lasagna when it’s assembled.
2. Cook the Lasagna Noodles:
Boil the lasagna noodles according to the package instructions until they are al dente. This usually takes about 8-10 minutes. Once done, drain them well and set aside for layering later.
3. Sauté the Chicken and Spinach:
In a skillet, heat the olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—don’t let it burn! Then, add the cooked chicken (and spinach if you’re using it) to the skillet. Sauté everything for 2-3 minutes, and season with salt, pepper, and dried Italian seasoning. Once done, remove from heat.
4. Prepare the Ricotta Mixture:
In a separate bowl, mix the ricotta cheese with half of the grated Parmesan cheese, adding a pinch of salt and pepper for flavor.
5. Assemble the Lasagna:
In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom. Then, place three lasagna noodles over the sauce. Next, spread one-third of the ricotta mixture over the noodles, followed by one-third of the chicken and spinach mixture. Pour one-third of the Alfredo sauce on top of that, and then sprinkle one-third of the mozzarella cheese. Repeat this layering process two more times (noodles, ricotta, chicken, Alfredo sauce, mozzarella).
6. Finish and Bake:
Once your layers are complete, sprinkle the remaining Parmesan cheese over the top layer. Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let It Rest:
After removing your delicious lasagna from the oven, let it rest for about 10 minutes. This helps it set up nicely so you can cut it without making a mess!
8. Serve and Enjoy:
Garnish your Chicken Alfredo Lasagna with freshly chopped parsley for a pop of color and serve warm. Enjoy your meal with family and friends!
Can I Use Whole Wheat Lasagna Noodles Instead?
Absolutely! Whole wheat lasagna noodles are a great healthier alternative. Just be sure to cook them slightly longer to ensure they become tender, as they can be a bit firmer than regular noodles.
Can I Make This Dish Vegetarian?
Yes! Simply omit the chicken and increase the amount of spinach or add other vegetables like mushrooms, zucchini, or bell peppers. Sauté them alongside the garlic for a flavorful mix.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) covered with foil, or microwave individual servings until heated through.
Can I Freeze This Lasagna?
Definitely! You can freeze the assembled but unbaked lasagna for up to 3 months. Just wrap it tightly in plastic wrap and foil. When you’re ready to bake, thaw it in the fridge overnight, then bake as directed. You may need to add a few extra minutes to the baking time if it’s still cold when you put it in the oven.
