Chicken Alfredo Lasagna features layers of noodles with creamy homemade Alfredo sauce, tender chicken, fresh spinach and tomatoes, and tons of gooey cheese. It's a warm, rich, comfort food dinner that the whole family will love!
Course Main Course
Cuisine American, Italian
Keyword Chicken Alfredo Lasagna
Prep Time 45 minutesminutes
Cook Time 45 minutesminutes
Rest Time 20 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 12servings
Calories 908kcal
Author Michelle
Ingredients
16lasagna noodlescooked to package instructions
3cupscooked chopped chicken
2Roma tomatoesdiced
4cupsfreshly shredded mozzarella
For the Ricotta Filling
1tablespoonolive oil
8ounceschopped spinach
15ouncesricotta
2eggs
2teaspoonslemon juice
½teaspoongarlic powder
½teaspoonsalt
For the Alfredo Sauce
1cupbutter
2tablespoonsminced garlic
4cups heavy cream
4cupsfreshly grated Parmesan
Instructions
For the Ricotta Filling
In a large skillet, heat olive oil.
When hot, add 1 tablespoon garlic and cook until fragrant, about 2 minutes.
Add spinach and cook until wilted. Set aside to cool.
When spinach is cool enough to handle, drain out extra oil and moisture on a paper towel. Set aside
In a large mixing bowl, add ricotta, eggs, lemon juice, and salt and whisk until blended.
Fold in spinach. Set aside.
For the Alfredo Sauce
In a large pot, melt butter over medium heat.
Add garlic and cook until fragrant.
Stir in cream, and continue cooking, stirring often, until hot and steaming (but not yet boiling).
When cream is hot, stir in parmesan until melted. Set sauce aside.
To Assemble
Preheat oven to 350°F.
In the bottom of a 9"x13" baking dish, scoop about ½ cup sauce and spread evenly.
Next add 4 lasagna noodles.
On top of the noodles, layer a third of the ricotta mixture, a third of the chicken, a third of the tomatoes, a quarter of the mozzarella, and a quarter of the Alfredo sauce. Repeat the layers twice more.
For the final layers, repeat the noodles with the remaining 4, then top with remaining Alfredo and mozzarella. Top with parsley.
Bake in a 350°F oven for about 45 minutes until heated through and cheese on top is lightly browned, melted, and bubbly.
Let set for 20-30 minutes before serving.
Video
Notes
Don't let cream boil when making Alfredo. Bring it to steaming but not boiling. Boiling can make it curdle and separate for a not-very-creamy sauce.
Tomatoes: Optional, but recommended. They help to cut the richness, just a little bit by bringing a little sweet acidity to the palate.
Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat individual servings on microwave-safe plates in the microwave.
Freezer Directions: Assemble the lasagna according to recipe instructions, stopping before baking. Cover tightly and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Bake according to recipe instructions, adding 10-20 minutes to the cook time to account for the cold dish.