Description
Creamy chicken alfredo lasagna merges Italian comfort with cheesy indulgence. Layers of tender pasta, rich sauce, and seasoned chicken create a memorable dinner experience you’ll savor with each delicious bite.
Ingredients
Scale
- 3 cups Cooked and Shredded Chicken
- 12–15 pieces Lasagna Noodles
- 4 cups Mozzarella Cheese (grated)
- 15 oz Ricotta Cheese
- 4 cups Heavy Cream
- 1 1/2 cups Parmesan Cheese (freshly grated)
- 10 oz Fresh Baby Spinach
- 4 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 2 tbsps Unsalted Butter
- 1 tsp Dried Basil
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- Fresh Parsley (minced, optional, for serving)
Instructions
- Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick spray, preparing for the lasagna assembly.
- Submerge lasagna noodles in hot water, ensuring they are completely covered. Allow them to soften for 30 minutes, occasionally stirring to prevent adhesion.
- Heat a large skillet over medium-high temperature. Melt butter and sauté chopped onions until translucent, approximately 10 minutes. Add minced garlic and cook for an additional 2 minutes.
- Introduce baby spinach to the skillet, wilting the leaves quickly.
- Pour heavy cream into the skillet, incorporating dried basil, salt, and pepper. Bring to a gentle simmer. Blend in Parmesan and ricotta cheeses until smoothly melted. Fold shredded chicken into the sauce and remove from heat.
- Create a thin sauce base in the baking dish, then layer pre-soaked noodles across the bottom.
- Distribute one-third of the Alfredo sauce over the noodles, followed by a layer of mozzarella cheese. Repeat layering process, concluding with a mozzarella cheese topping.
- Seal the dish with foil and bake for 45 minutes. For a golden cheese crust, remove foil and broil for 2-3 minutes.
- Let lasagna rest for 10 minutes to stabilize layers. Garnish with fresh parsley and serve warm.
Notes
- Soak lasagna noodles in hot water for at least 30 minutes to ensure they’re perfectly tender and avoid a tough texture.
- Pat spinach dry before adding to the skillet to prevent excess moisture that could make the lasagna soggy.
- Remove skillet from heat when adding cheeses to prevent scorching and ensure smooth, creamy consistency.
- Prepare the lasagna in advance and refrigerate, then bake when ready to serve for a convenient meal option.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 579 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 130 mg