Description

This White Chicken Lasagna is a rich and creamy layered pasta dish featuring tender rotisserie chicken, a homemade Alfredo sauce infused with garlic and herbs, and a luscious ricotta filling blended with spinach and artichokes. Baked to bubbly perfection and topped with golden, melted mozzarella and Parmesan, this dish offers comforting, satisfying flavors with a delightful combination of creamy textures and aromatic spices. Ideal for family dinners or special occasions, this lasagna promises to be your new favorite chicken Alfredo recipe.

Ingredients

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Lasagna Noodles

15 classic lasagna noodles (NOT no-boil)

Cheese

1 pound shredded mozzarella (4 cups)
2 cups freshly grated Parmesan cheese
1/2 cup freshly grated Parmesan cheese (for topping)
3 cups whole milk ricotta cheese
1 cup full fat sour cream
2 eggs

Alfredo Sauce

5 tablespoons unsalted butter (may substitute half with olive oil)
8 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp onion powder
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
1/2 tsp chicken bouillon
1/2 tsp red pepper flakes

Filling and Add-ins

3 cups shredded rotisserie chicken
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/2 tsp salt
1/2 tsp pepper
1/4 teaspoon nutmeg
1 14 oz. can artichoke hearts (chopped and patted very dry)
16 oz. frozen chopped spinach (thawed and patted very dry)

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Instructions

Prepare the Noodles: Place the lasagna noodles in a long pan and cover them completely with hot tap water. Allow them to soak for at least 30 minutes, occasionally stirring to prevent sticking. This pre-soaks the noodles for a tender lasagna without boiling.
Make the Ricotta Filling: In a large bowl, thoroughly mix the whole milk ricotta cheese, full-fat sour cream, eggs, chopped basil, salt, pepper, nutmeg, thawed spinach (well drained), and chopped artichoke hearts (well drained). Set aside to keep flavors melded.
Preheat Oven: Warm the oven to 350°F (175°C) to prepare for baking the assembled lasagna later.
Prepare Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and whisk in the flour. Cook and stir continuously for 2 minutes to form a roux. Lower the heat and gradually whisk in half and half, chicken broth, and all the specified spices and seasonings (onion powder, dried parsley, basil, oregano, salt, thyme, pepper, chicken bouillon, and red pepper flakes). Bring the sauce to a boil while whisking and then reduce to a medium simmer, stirring occasionally until it thickens to a creamy but not overly thick consistency—about 5 minutes. Remove from heat and stir in 2 cups Parmesan cheese until melted. Mix in shredded rotisserie chicken. Add more milk if needed to loosen the sauce slightly.
Assemble the Lasagna: Lightly grease a deep 9×13 inch baking dish. Spread 1 cup of Alfredo sauce thinly on the bottom. Layer 4 lasagna noodles lengthwise to cover the sauce, adding part of a 5th noodle to fill gaps. Spread one-third of the ricotta filling evenly over the noodles, then sprinkle with 1 cup shredded mozzarella cheese. Repeat this layering two more times with the remaining Alfredo sauce (about 2 cups per layer), noodles, ricotta mixture, and mozzarella for a total of three layers. Finish with the remaining third of Alfredo sauce and remaining mozzarella cheese on top.
Bake: Cover the lasagna tightly with foil and bake for 30 minutes in the preheated oven. Remove the foil and bake uncovered for an additional 30 minutes or until the lasagna is hot, bubbly, and cooked through.
Broil for Finish: Set the oven to broil at 550°F (288°C). Without moving the lasagna, broil the top until golden and lightly browned in spots—approximately 3 minutes. Watch closely to avoid burning.
Rest and Serve: Let the lasagna stand for 15 minutes before slicing. This helps the layers set for cleaner slices and enhances flavor.

Notes

This White Chicken Lasagna is loaded with creamy layers of homemade Alfredo sauce, ricotta filling with spinach and artichokes, shredded chicken, and gooey mozzarella — making it rich and flavor-packed.
Ensure the artichoke hearts and spinach are patted very dry to prevent excess moisture that can make the lasagna watery.
Use traditional lasagna noodles, not no-boil types, to get proper texture and layering.
You can prepare the lasagna assembly ahead of time, store it covered in the fridge, and bake when ready.
This recipe freezes well. Wrap tightly and freeze before baking or freeze portions after baking.
For added flavor variation, fresh herbs can be substituted or added, such as fresh oregano or thyme.

Nutrition

Serving Size: 1 slice (approx. 1/18th of recipe)
Calories: 420
Sugar: 3g
Sodium: 490mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg