Description
This creamy Chicken Alfredo Lasagna combines tender chicken, rich Alfredo sauce, creamy ricotta, spinach, and layers of melted mozzarella and Parmesan cheese. It’s a comforting, hearty dinner that’s perfect for family meals and make-ahead occasions.
Ingredients
- 9–12 lasagna noodles, regular or oven-ready
- 2 cups cooked chicken, shredded or diced
- 3 cups Alfredo sauce, homemade or store-bought
- 2 cups ricotta cheese or cottage cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, optional
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- If using regular lasagna noodles, cook them according to the package directions until just tender. Drain and set aside. Oven-ready noodles can be used without boiling.
- In a medium bowl, combine the ricotta cheese, egg, garlic powder, black pepper, and Italian seasoning. Mix until smooth.
- Stir the cooked chicken into about 1 cup of the Alfredo sauce until evenly coated.
- Spread a thin layer of Alfredo sauce over the bottom of the prepared baking dish.
- Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread approximately one-third of the ricotta mixture over the noodles.
- Add one-third of the chicken mixture and sprinkle with mozzarella and Parmesan cheese.
- If using spinach, add a layer of fresh spinach over the chicken and cheese.
- Repeat the layers until all the ingredients are used, finishing with noodles, the remaining Alfredo sauce, mozzarella, and Parmesan.
- Cover the baking dish tightly with foil, making sure the foil does not touch the cheese.
- Bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, until the cheese is melted, golden, and bubbling.
- Remove from the oven and let the lasagna rest for 10–15 minutes before slicing.
- Garnish with additional Parmesan or fresh herbs if desired, then serve warm.
Notes
- Rotisserie chicken or leftover cooked chicken works well for this recipe.
- For the creamiest texture, use whole-milk ricotta.
- Cottage cheese can be substituted for ricotta if preferred.
- Fresh spinach is optional but adds color, texture, and extra vegetables.
- Allow the lasagna to rest before cutting so the layers hold together better.
- For make-ahead preparation, assemble the lasagna, cover tightly, and refrigerate before baking. Add a few extra minutes to the baking time if starting from cold.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American