Description
This Easy Chicken Alfredo Lasagna recipe combines creamy homemade Alfredo sauce, tender cooked chicken, and layers of ricotta and mozzarella cheeses with spinach and lasagna noodles. It’s baked to bubbling perfection and finished under the broiler for a golden cheesy top, making a comforting and delicious dinner that serves 9.
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 Layers
- 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) and grease an 8×8 inch baking dish. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and flour, cooking for an additional 30 seconds to form a roux.
- Add Cream and Thicken Sauce: Gradually whisk in the heavy cream (or whole milk) and bring the mixture to a gentle simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
- Incorporate Cheese and Chicken: Stir the grated Parmesan cheese and softened cream cheese into the sauce until smooth. Add the cooked chicken, baby spinach leaves, kosher salt, and black pepper. Mix until the spinach wilts and everything is evenly combined.
- Prepare Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese and large egg until smooth and well combined.
- Assemble the Lasagna: Spread ¼ cup of the Alfredo sauce evenly across the bottom of the prepared baking dish. Layer three cooked lasagna noodles over the sauce. Spread a third of the ricotta mixture on top of the noodles, then ½ cup of the Alfredo sauce, followed by approximately ⅔ cup shredded mozzarella cheese. Repeat these layers two more times: noodles, ricotta mixture, sauce, and mozzarella.
- Top and Cover: Finish by spreading the remaining sauce over the final layer and sprinkling with additional shredded mozzarella cheese. Cover the baking dish tightly with aluminum foil.
- Bake and Broil: Bake the lasagna in the preheated oven for 35 to 45 minutes, or until bubbling around the edges. Remove the foil and broil for 2 to 3 minutes to brown and melt the top layer of cheese.
- Rest and Serve: Allow the lasagna to cool for 15 to 20 minutes before slicing and serving. This resting time helps the layers set for easier serving.
Notes
- Rotisserie chicken is recommended for convenience and added flavor but cooked chicken breast can be used.
- Heavy cream will yield a richer sauce, but whole milk can be substituted for a lighter version.
- Cook lasagna noodles according to package instructions before assembling.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles.
