Chicken Alfredo Lasagna
Satisfyingly creamy and layered, this Chicken Alfredo Lasagna combines rich Alfredo sauce and tender chicken into a comforting casserole that's perfect for weeknight dinners and potlucks.
Ingredients
Main Ingredients
- 12 oz Lasagna noodles Use regular boiled or no-boil sheets.
- 3 cups Cooked chicken, shredded Use rotisserie or leftover chicken for best flavor.
- 2 cups Alfredo sauce High-quality store-bought or homemade.
- 15 oz Ricotta cheese Whole-milk ricotta preferred for creaminess.
- 2 cups Mozzarella cheese, shredded For topping.
- 1/2 cup Parmesan cheese, grated For layering and topping.
- 2 cups Spinach Optional, wilted baby spinach works best.
- 3 cloves Garlic, minced
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Set the oven rack in the center position.
- Cook the lasagna noodles according to package instructions until al dente, rinse briefly, and lay flat.
- In a mixing bowl, combine chicken, Alfredo sauce, ricotta cheese, garlic, salt, and pepper. Stir until evenly mixed.
Assembly
- In a baking dish, layer noodles, chicken mixture, mozzarella, and Parmesan. Repeat until ingredients are used up, finishing with a layer of sauce and mozzarella on top.
- If using, add a layer of spinach between noodles.
Baking
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Use whole-milk dairy for richer texture. Make-ahead tips: assemble and refrigerate up to 24 hours before baking.