Description
This Chicken Alfredo Lasagna is a creamy, comforting dish featuring layers of tender lasagna noodles, rich homemade Alfredo sauce with spinach, rotisserie chicken, and melted mozzarella cheese, baked to perfection with a golden cheesy top.
Ingredients
Scale
Alfredo Sauce and Filling
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
- 3 cups shredded rotisserie chicken
Lasagna
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Prepare the Alfredo Base: Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter. Stir in 2 minced garlic cloves and 1 cup chopped onion. Cook until the onion becomes translucent, about 4-5 minutes.
- Wilt the Spinach: Add 10 ounces of fresh baby spinach to the skillet and stir continuously until the spinach wilts down, about 2-3 minutes.
- Make the Alfredo Sauce: Pour in 4 cups of heavy cream. Once the cream starts to gently simmer, add 1.5 cups grated Parmesan cheese, 15 ounces ricotta cheese, 1/4 teaspoon black pepper, and 1 1/2 teaspoons salt. Stir constantly until the cheese melts and the sauce thickens slightly.
- Add Chicken: Stir in 3 cups of shredded rotisserie chicken to combine evenly with the Alfredo sauce. Once mixed and sauce is heated through, remove the skillet from heat.
- Layer the Lasagna: Preheat oven to 350°F (175°C). In a 9 x 13 inch deep baking dish, spread a large spoonful of the chicken Alfredo mixture to coat the bottom. Add about 5 cooked lasagna noodles on top.
- Repeat Layers: Spoon a generous amount of the chicken Alfredo mixture over the noodles, then sprinkle one-third of the shredded mozzarella cheese on top. Continue layering noodles, Alfredo mixture, and mozzarella cheese until all 15 noodles are used.
- Bake the Lasagna: Cover the dish tightly with aluminum foil and bake for 35 minutes in the preheated oven.
- Broil to Finish: Remove the foil and broil the lasagna for 2-3 minutes to brown the cheese topping until golden and bubbly. Keep a close eye to prevent burning.
- Rest and Serve: Allow the lasagna to rest for 5-10 minutes before slicing and serving to let layers set.
Notes
- This lasagna uses rotisserie chicken for convenience and extra flavor.
- Ensure the Alfredo sauce simmers gently to avoid curdling the cream and cheese.
- Use cooked lasagna noodles or boil them ahead to prevent excess cooking time.
- Broiling at the end creates a perfect golden cheese crust.
- Leftovers refrigerate well and reheat nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 672 kcal
- Sugar: 2 g
- Sodium: 836 mg
- Fat: 49 g
- Saturated Fat: 29 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 192 mg
