Description
This Chicken Alfredo Lasagna is a rich and creamy twist on a classic favorite, combining tender layers of cooked chicken, a homemade Alfredo sauce, creamy ricotta with spinach, and gooey mozzarella cheese all baked together to perfection. Perfect for family dinners or special occasions, this dish delivers comfort and indulgence in every bite.
Ingredients
Alfredo Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 5-6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon chicken base (or 3 bouillon cubes)
- 1 teaspoon onion powder
- 4 cups heavy cream
- 1 ½ cups grated Parmesan cheese
- Salt and pepper to taste
Lasagna and Fillings
- 1 box lasagna noodles (traditional dried or no-boil)
- 3 cups chopped cooked chicken
- 15 ounce whole-fat ricotta cheese
- 15 ounce frozen chopped spinach, thawed and well-drained
- 4 cups shredded mozzarella cheese
Optional Add-ins
- Fresh basil
- Nutmeg
- Crushed red pepper flakes
Instructions
- Make the Alfredo Sauce: Set a large sauté pan over medium heat. Add the butter and flour, whisking continuously to form a roux. Cook for 2 minutes until slightly golden. Add the minced garlic and stir for 1 extra minute. Then stir in Italian seasoning, chicken base, onion powder, and heavy cream. Bring to a gentle simmer and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat and set aside.
- Cook the Pasta (if needed): If using traditional dried lasagna noodles, bring a large pot of salted water to a boil. Add the noodles and cook until al dente according to package instructions. Carefully remove noodles and lay them flat on a clean surface to cool. If using no-boil noodles, skip this step.
- Make the Spinach Ricotta Filling: In a medium bowl, combine the ricotta cheese with the thawed, well-drained chopped spinach. Press out all excess water from the spinach before adding. Season generously with salt and pepper. If desired, add a pinch of nutmeg, crushed red pepper flakes, or fresh chopped basil for extra flavor. Mix thoroughly.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease or prepare a 9 x 13 inch baking dish for assembly.
- Assemble the Lasagna: Spread a small scoop of Alfredo sauce evenly over the bottom of the baking dish. Arrange three lasagna noodles across the base. Layer with 1 cup chopped cooked chicken, approximately 1 cup ricotta-spinach mixture, and 1 ¼ cups shredded mozzarella cheese. Spoon about one-third of the remaining Alfredo sauce over the layer. Repeat for two more complete layers with noodles, chicken, ricotta mixture, mozzarella, and Alfredo sauce, creating three layers in total. For a polished finish, spread Alfredo sauce under the final layer of mozzarella cheese.
- Bake the Lasagna: Cover the assembled dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil carefully and continue baking for another 15 to 20 minutes until the top is golden and bubbly along the edges. Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- You can use either traditional or no-boil lasagna noodles; adjust cooking accordingly.
- Make sure to thoroughly drain the spinach to avoid excess moisture in the filling.
- Optional seasonings like nutmeg, fresh basil, or crushed red pepper flakes add wonderful depth to the ricotta mixture.
- Letting the lasagna rest after baking helps it set, making slicing easier.
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
