Description
This Easy Chicken Alfredo Lasagna combines creamy homemade Alfredo sauce with tender cooked chicken, spinach, and layers of ricotta, mozzarella, and lasagna noodles. Baked to bubbly perfection and topped with golden melted cheese, it’s a comforting and satisfying meal perfect for family dinners.
Ingredients
Scale
Sauce
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 to 2½ cups heavy cream (or whole milk)
- ¼ cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 4 cups baby spinach leaves
- 2 cups cooked chicken (rotisserie chicken recommended), cut into bite-sized pieces
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
Lasagna
- ¾ cup ricotta cheese
- 1 large egg
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese, plus more for topping
Instructions
- Preheat and Make Sauce: Preheat your oven to 350°F (177°C). Grease an 8×8 inch baking dish to prevent sticking. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent. Stir in minced garlic and flour, cooking for about 30 seconds to remove the raw flour taste. Gradually whisk in the heavy cream, bringing it to a gentle simmer. Cook the sauce, stirring occasionally, until it thickens to a smooth consistency. Remove the pan from heat and stir in the grated Parmesan, softened cream cheese, cooked chicken pieces, baby spinach leaves, kosher salt, and black pepper. Mix until the spinach wilts evenly into the sauce.
- Prepare Ricotta Mixture: In a small bowl, whisk together the ricotta cheese and the large egg until the mixture is smooth and well combined. This will add creaminess and help hold the layers of the lasagna together.
- Assemble Lasagna: Begin by spreading about ¼ cup of the Alfredo sauce evenly on the bottom of the prepared baking dish. Place 3 cooked lasagna noodles over the sauce layer. Spread roughly ¼ cup of the ricotta mixture over the noodles, followed by ½ cup of the Alfredo sauce, and sprinkle with about ⅔ cup shredded mozzarella cheese. Repeat this layering process two more times—noodles, ricotta mixture, sauce, and mozzarella—to build three layers. Finish by topping with the remaining Alfredo sauce and a generous amount of shredded mozzarella cheese. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake and Broil: Place the covered lasagna in the preheated oven and bake for 35 to 45 minutes until the sauce is bubbly and the cheese is melted. Remove the foil and switch the oven to broil. Broil for an additional 2 to 3 minutes until the top cheese layer becomes golden and slightly crispy. Keep a close eye to prevent burning.
- Rest and Serve: Remove the lasagna from the oven and let it cool for 15 to 20 minutes before slicing. This resting time allows the layers to set for easier serving and enhances the flavors. Serve warm and enjoy your delicious homemade chicken Alfredo lasagna!
Notes
- Using rotisserie chicken saves time and adds extra flavor to the dish.
- You can substitute whole milk for heavy cream to reduce richness, but the sauce may be slightly thinner.
- Freshly grated Parmesan cheese provides better flavor compared to pre-grated varieties.
- To avoid sticking, make sure to grease the baking dish well or use a non-stick spray.
- Cover tightly with foil during baking to keep the lasagna moist and prevent drying out.
- Allow the lasagna to rest after baking to help it firm up for cleaner slices.
