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Chicken Lasagna

This creamy Chicken Alfredo Lasagna recipe features layers of tender chicken, rich Alfredo sauce, three kinds of cheese, and fresh spinach. It's a comforting and delicious meal perfect for any family dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 count lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 2 cups ricotta cheese
  • 0.5 cup full fat sour cream
  • 1 large egg
  • 0.5 cup freshly grated Parmesan cheese (for ricotta mixture)
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg
  • 10 ounce frozen chopped spinach drained and thawed very well
Alfredo Sauce
  • 0.5 cup salted butter
  • 4 cloves garlic minced
  • 5 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon black pepper
  • 2 cups freshly grated Parmesan cheese (for sauce)
  • 2 cups cooked chicken shredded or diced rotisserie, shredded, or well-drained canned
Garnish (Optional)
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

Initial Preparation
  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 inch rimmed baking dish or lasagna pan.
To Prep the Lasagna Components
  1. Make ricotta filling by placing all of the filling ingredients (ricotta cheese, sour cream, egg, 0.5 cup Parmesan, basil, salt, 0.5 tsp pepper, nutmeg, and spinach) into a bowl. Mix well and set aside.
  2. Cook the lasagna noodles according to package directions until al dente (about 10 minutes). Drain and set aside.
  3. Begin making the Alfredo sauce by melting the butter over medium heat in a large saucepan. Add minced garlic, stir well, and cook until tender and fragrant, about 1-2 minutes.
  4. Stir in the flour and let it simmer, stirring constantly, until bubbly, about 1 minute.
  5. Gradually add chicken broth, half and half, onion powder, Italian seasoning, and the remaining 0.5 tsp pepper. Bring to a boil, stirring often. Then reduce heat back to medium and let simmer for 5 minutes, allowing it to thicken slightly. Remove from heat.
  6. Stir in the 2 cups of Parmesan cheese until melted and smooth. Then stir in the cooked chicken.
To Assemble and Bake Lasagna
  1. Add the ingredients in layers: Spread about 0.33 of the Alfredo sauce in the bottom of the prepared baking dish. Then place 4.5 lasagna noodles on top (you may need to break one noodle to fit). Spread ricotta filling on top of the noodles. Sprinkle on 1 cup of mozzarella cheese. Add another 0.33 of Alfredo sauce on top.
  2. Lay out the remaining 4.5 noodles on top of the sauce. Spread the remaining Alfredo sauce evenly over these noodles. Top evenly with the remaining 2 cups of mozzarella cheese.
  3. Cover the pan with aluminum foil. Bake covered for 30 minutes. Then remove the foil and continue baking for another 30 minutes, or until the cheese is bubbly and lightly browned. After removing the lasagna from the oven, let it sit for 10 minutes before serving.

Notes

This Chicken Alfredo Lasagna reheats beautifully and makes for excellent leftovers. You can also assemble it ahead of time and refrigerate before baking.