Description
This Chicken Alfredo Lasagna combines classic Italian flavors with creamy Alfredo sauce, tender chicken, and layers of mozzarella and parmesan cheese. Ready in just 45 minutes, this hearty and comforting casserole is perfect for family dinners and special occasions alike.
Ingredients
Scale
Lasagna Base
- 12 lasagna noodles
- 4 cups cooked chopped chicken
- 18 slices mozzarella cheese
Alfredo Sauce
- 1 stick butter
- 4 cups heavy whipping cream
- 6 cloves garlic, crushed
- salt and pepper to taste
- 2 cups grated parmesan cheese
- at least 1/4 cup reserved pasta water
Cottage Cheese Mixture
- 1 (24-oz) container cottage cheese
- 2 large eggs
- 2 Tbsp dried parsley
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375ºF. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking, and set it aside.
- Cook Lasagna Noodles: Bring a large pot of water to a boil over medium-high heat. Cook the lasagna noodles according to the package instructions until al dente. Reserve at least 1/4 cup of the pasta water before draining the rest. Set the noodles aside.
- Make Alfredo Sauce: In a large skillet over medium-high heat, melt 1 stick of butter. Add crushed garlic cloves and cook for 30 seconds to release flavor. Whisk in the heavy cream and cook, stirring frequently, until the sauce thickens. Remove from heat, then season with salt and black pepper to taste. Stir in the grated parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of reserved pasta water to achieve the desired consistency.
- Prepare Cottage Cheese Mixture: In a bowl, combine the cottage cheese, eggs, and dried parsley. Stir thoroughly to blend all ingredients well. Set aside.
- Assemble the Lasagna – First Layer: Spread half a cup of Alfredo sauce evenly over the bottom of the prepared baking dish. Lay six lasagna noodles over the sauce, covering the bottom. Spread half of the cottage cheese mixture over the noodles, then scatter half of the cooked chopped chicken evenly. Top with 6 slices of mozzarella cheese. Finish this layer by spreading half of the Alfredo sauce over the cheese.
- Assemble the Lasagna – Second Layer: Repeat the layering process with the remaining noodles, cottage cheese mixture, chicken, mozzarella slices, and Alfredo sauce. Finally, top the entire casserole with the remaining mozzarella cheese slices.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese on top is melted and golden brown. Garnish with extra parsley if desired.
- Cool and Serve: Let the lasagna cool for 15 to 20 minutes before slicing. This resting time helps the layers set, making it easier to cut perfect slices for serving.
Notes
- Be sure to reserve pasta water when boiling noodles; it helps adjust the Alfredo sauce consistency.
- If fresh garlic is not available, garlic powder can be used, but fresh garlic provides the best flavor.
- Allowing the lasagna to rest before cutting prevents it from falling apart.
- For a lower-fat version, consider using half-and-half instead of heavy cream and low-fat cottage cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
