Description
This Easy Chicken Alfredo Lasagna recipe combines creamy Alfredo sauce, tender cooked chicken, spinach, and layers of ricotta and mozzarella cheeses for a comforting, crowd-pleasing Italian-American casserole. It’s baked to bubbly perfection and topped with golden melted cheese, making it an ideal dish for family dinners or special occasions.
Ingredients
Scale
Sauce
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 to 2 ½ 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 Oven and Grease Dish: Preheat your oven to 350°F (177°C). Grease an 8×8 inch baking dish to prevent the lasagna from sticking during baking.
- Make Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and flour, cooking for about 30 seconds to form a roux. Gradually whisk in the heavy cream, stirring constantly, and bring the mixture to a simmer. Continue cooking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in Parmesan cheese, softened cream cheese, cooked chicken pieces, baby spinach, kosher salt, and black pepper until the spinach wilts and the sauce is creamy and well combined.
- Prepare Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese and the large egg until smooth and creamy. This will help provide structure and moisture to the cheese layer in the lasagna.
- Assemble the Lasagna: Spread ¼ cup of the prepared Alfredo sauce evenly on the bottom of the greased baking dish. Layer 3 cooked lasagna noodles on top. Spread ¼ cup of the ricotta mixture over the noodles, followed by ½ cup of Alfredo sauce, then sprinkle ⅔ cup of shredded mozzarella cheese. Repeat this layering process two more times, building three layers in total. Finish by topping the final layer with the remaining Alfredo sauce and additional shredded mozzarella cheese. Cover the dish tightly with foil to prevent drying out during baking.
- Bake the Lasagna: Place the covered dish in the preheated oven and bake for 35 to 45 minutes, or until the lasagna is bubbly and heated through. Remove the foil and switch the oven to broil. Broil the top of the lasagna for 2 to 3 minutes to melt and lightly brown the cheese for an appealing golden finish. Watch carefully to avoid burning.
- Rest and Serve: Allow the lasagna to cool for 15 to 20 minutes before slicing. This resting period helps the layers set for cleaner, easier serving. Enjoy warm.
Notes
- Rotisserie chicken is recommended for ease and added flavor, but you can use any cooked chicken.
- If heavy cream is unavailable, whole milk can be used but the sauce will be thinner.
- Pre-cook your lasagna noodles according to package instructions to avoid chewy pasta layers.
- Foil covering during baking prevents the top from drying out.
- Use fresh spinach for best flavor and texture; frozen spinach can be substituted but be sure to thaw and squeeze out excess moisture.
