Description
Creamy, cheesy, and absolutely comforting, this Alfredo Chicken Lasagna is a rich twist on a classic. Perfect for family dinners or casual entertaining, it layers tender rotisserie chicken, ricotta, spinach, and gooey mozzarella in a luscious homemade Alfredo sauce.
Ingredients
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2 tablespoons unsalted butter
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2 garlic cloves, minced
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1 cup onion, chopped
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10 ounces fresh baby spinach
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4 cups heavy cream
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1½ cups grated parmesan cheese
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15 ounces ricotta cheese
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¼ teaspoon black pepper
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1½ teaspoons salt
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3 cups shredded rotisserie chicken
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15 lasagna noodles, cooked al dente
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3 cups shredded mozzarella cheese
Instructions
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Preheat oven to 350°F.
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In a large skillet, melt butter over medium-high heat. Add garlic and onion; sauté until translucent.
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Stir in spinach and cook until wilted.
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Add heavy cream, parmesan, ricotta, black pepper, and salt. Stir until combined and smooth.
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Fold in shredded chicken and bring to a gentle simmer, then remove from heat.
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In a 9×13 inch baking dish, spread a spoonful of sauce. Layer with 5 noodles, more sauce, and 1/3 of the mozzarella.
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Repeat layers two more times, finishing with mozzarella on top.
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Cover with foil and bake for 30–35 minutes.
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Uncover and broil 2–3 minutes to brown the cheese.
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Let rest 10–15 minutes before slicing and serving.
Notes
You can prep this lasagna a day ahead and refrigerate before baking.
Sub in cottage cheese for ricotta if needed.
Add mushrooms or roasted red peppers for extra veggies and flavor.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 26 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 165 mg