Description
This Easy Chicken Alfredo Lasagna is a rich, creamy, and comforting dish perfect for family dinners. It combines tender cooked chicken, fresh spinach, and a luscious homemade Alfredo sauce layered with tender lasagna noodles and a blend of cheeses, resulting in a cheesy, savory lasagna bake that’s sure to satisfy.
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 oven to 350°F (177°C). Grease an 8×8 inch baking dish. In a saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Stir in minced garlic and flour; cook for 30 seconds to form a roux. Gradually whisk in heavy cream and bring to a simmer, stirring constantly to prevent lumps. Cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in Parmesan cheese, softened cream cheese until smooth, shredded chicken, baby spinach leaves, kosher salt, and black pepper. Stir until spinach wilts.
- Prepare Ricotta Mixture: In a medium bowl, whisk together the ricotta cheese and large egg until smooth and creamy, ensuring no lumps remain.
- Assemble Lasagna: Spread about ¼ cup of the Alfredo sauce in the bottom of the prepared baking dish to prevent sticking. Layer 3 cooked lasagna noodles evenly over the sauce. Spread about ¼ cup of the ricotta mixture over the noodles, followed by ½ cup of the Alfredo sauce, then sprinkle ⅔ cup of shredded mozzarella evenly over the layer. Repeat this layering process two more times with noodles, ricotta, sauce, and mozzarella. For the final layer, spread the remaining Alfredo sauce and top generously with additional mozzarella cheese. Cover the dish tightly with aluminum foil.
- Bake and Broil: Bake the lasagna in the preheated oven for 35 to 45 minutes, or until the sauce is bubbly and the cheese is melted. Remove the foil and broil on high for 2-3 minutes to get a golden, bubbly cheese topping. Watch carefully to prevent burning.
- Cool and Serve: Let the lasagna cool for 15 to 20 minutes before slicing. This resting time helps set the layers for easier serving and enhances the flavors. Serve warm and enjoy your creamy chicken Alfredo lasagna!
Notes
- Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken or grilled chicken works well.
- If you prefer a lighter sauce, substitute whole milk for heavy cream, though the sauce will be less rich.
- Make sure to cook the lasagna noodles al dente before layering to avoid mushy pasta.
- Spinach can be substituted with kale or omitted if preferred.
- Allowing the lasagna to rest after baking ensures cleaner slices and better texture.
- For a gluten-free version, use gluten-free lasagna noodles and substitute flour with a gluten-free thickener.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
