Chicken Alfredo Lasagna (Printable Version)

Tender chicken, creamy Alfredo sauce, fresh spinach, and melted mozzarella layered between pasta for an Italian-American comfort classic.

# What You'll Need:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 lasagna noodles, regular or oven-ready

→ Vegetables

03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced

→ Sauces & Dairy

06 - 4 cups Alfredo sauce, store-bought or homemade
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg

→ Spices & Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil

→ Garnish

15 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Cook lasagna noodles according to package instructions until al dente. Drain thoroughly and set aside on a clean surface.
03 - Heat olive oil in a skillet over medium heat. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in chopped spinach and cook until completely wilted, approximately 2 minutes. Remove from heat and cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half the Parmesan cheese, Italian herbs, salt, and pepper. Fold in cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup Alfredo sauce on the bottom of prepared baking dish.
07 - Place 4 noodles over sauce. Spread half the ricotta-spinach mixture over noodles. Distribute half the shredded chicken evenly. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Repeat layering with 4 noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Top with final 4 noodles, remaining Alfredo sauce, remaining mozzarella cheese, and remaining Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
11 - Remove foil and continue baking for 20-25 minutes until top is bubbly and golden brown.
12 - Remove from oven and let stand for 10-15 minutes. This allows the lasagna to set and makes slicing cleaner. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It gives you all the richness of Alfredo without the mess of twirling pasta, every forkful is tidy and satisfying.
  • The spinach and chicken make it feel a little less indulgent, even though it absolutely is.
  • Leftovers reheat like a dream, sometimes even better the next day when the flavors have melded.
  • It looks impressive enough for company but comes together with ingredients you probably already have.
02 -
  • Don't skip the resting time after baking, I learned this the hard way when my first attempt oozed all over the plates.
  • If your Alfredo sauce is on the thicker side, thin it with a splash of milk so it spreads easily between layers.
  • Covering with foil is essential for the first half of baking, otherwise the top browns too fast and the inside stays cold.
03 -
  • Use a sharp knife dipped in hot water to slice clean portions, it glides through the cheese without dragging.
  • If you want a little color on top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
  • Make it the night before and refrigerate unbaked, then just add 10 extra minutes to the covered baking time.
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