Description
This Easy Chicken Alfredo Lasagna is a creamy and cheesy twist on a classic dish! Tender pasta, chicken, and a rich Alfredo sauce are layered to perfection in this simple and satisfying casserole.
Ingredients
Units
Scale
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Sauce:
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2–2 1/2 cups heavy cream (or whole milk)
- 1/4 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 4 cups baby spinach leaves
- 2 cups cooked chicken (rotisserie chicken recommended), cut into bite-sized pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
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Lasagna:
- 3/4 cup ricotta cheese
- 1 large egg
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese, plus more for topping
Instructions
- Preheat and Make Sauce: Preheat oven to 350°F (177°C). Grease an 8×8 inch baking dish. In a saucepan, melt butter over medium heat. Add onion and cook until softened. Stir in garlic and flour; cook for 30 seconds. Gradually whisk in heavy cream and bring to a simmer. Cook until thickened. Remove from heat and stir in Parmesan cheese, cream cheese, chicken, spinach, salt, and pepper. Stir until spinach wilts.
- Prepare Ricotta: In a bowl, whisk together egg and ricotta cheese until smooth.
- Assemble Lasagna: Spread ¼ cup sauce in the baking dish. Layer 3 noodles, ¼ cup ricotta mixture, ½ cup sauce, and ⅔ cup mozzarella. Repeat layers twice. Top with remaining sauce and mozzarella cheese. Cover with foil.
- Bake: Bake for 35-45 minutes, or until bubbly. Uncover and broil for 2-3 minutes to melt the cheese. Let cool for 15-20 minutes before slicing and serving.
Notes
- Variations:
- Add vegetables like mushrooms, zucchini, or bell peppers.
- Make it vegetarian by skipping the chicken and adding more vegetables.
- Swap chicken for Italian sausage or ground meat.
- Freezing: Freeze baked or unbaked lasagna, wrapped tightly, for up to 3 months.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg