Description
This Chicken Alfredo Lasagna is a rich and creamy Italian-American comfort dish that combines tender cooked chicken, spinach, and layers of lasagna sheets smothered in a homemade Alfredo sauce and melted mozzarella cheese. Perfect for family dinners, it brings the classic flavors of creamy Alfredo pasta into a hearty baked lasagna form.
Ingredients
Scale
Vegetables and Cheese
- 3 cups spinach
- 1/2 cup parmesan cheese
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
Meat
- 3 cups cooked chicken
Alfredo Sauce
- 1 tbsp olive oil, for cooking
- 8 tbsp butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- Ground nutmeg, to taste
- Salt and pepper, to taste
Other
- 15 lasagna sheets (approx. may vary by brand)
Instructions
- Cook the Spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and cook until just wilted, about 2 minutes. Remove from heat and set aside for layering.
- Make the Alfredo Sauce: In a large saucepan, melt 8 tablespoons butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in 4 cups whole milk until smooth. Bring the mixture to a simmer, stirring frequently, and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Season the Sauce: Remove the sauce from heat and stir in 1/2 cup parmesan cheese, a pinch of ground nutmeg, and salt and pepper to taste. Set aside to cool slightly.
- Prepare Ricotta Cheese: In a bowl, season the ricotta cheese with salt and pepper to taste, mixing gently.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Place a layer of lasagna sheets over the sauce. Spread one-third of the ricotta cheese over the pasta, then top with one-third of the cooked chicken and the wilted spinach. Sprinkle one-third of the shredded mozzarella cheese on top, then add some Alfredo sauce. Repeat these layers two more times until ingredients are used, finishing with a final layer of sauce and a generous amount of mozzarella cheese on top.
- Bake the Lasagna: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set and makes serving easier and cleaner.
Notes
- This Chicken Alfredo Lasagna recipe combines the creamy, rich flavors of Alfredo sauce with the hearty structure of traditional lasagna, creating a perfect comfort food for family meals.
- You can swap cooked rotisserie chicken or leftover chicken to make the preparation faster.
- For a lighter version, consider using part-skim mozzarella and ricotta.
- Leftover lasagna keeps well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 785
- Sugar: 10.8 g
- Sodium: 1085 mg
- Fat: 31 g
- Saturated Fat: 18.2 g
- Unsaturated Fat: 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 75.3 g
- Fiber: 8 g
- Protein: 47.6 g
- Cholesterol: 111.4 mg
