A creamy twist on classic lasagna, made with layers of Alfredo sauce, shredded chicken, ricotta, and cheese.
Why You’ll Love It:
- Rich, comforting, and family-friendly
- Easily customizable with vegetables or different cheeses
- Can be made ahead of time
Ingredients
*For a 9×13-inch dish (serves 8)*
- 9-12 lasagna noodles (regular, boiled until al dente)
- 2 cups cooked chicken, shredded
- 3 cups Alfredo sauce (homemade or jarred)
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, optional
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp Italian seasoning
Instructions
- Prep: Preheat oven to 375°F (190°C). Cook lasagna noodles in salted boiling water until al dente. Drain and lay flat on parchment paper.
- Make Filling: In a bowl, mix ricotta cheese, egg, garlic powder, pepper, and Italian seasoning. Stir in spinach if using.
- Assemble Layers:
- Spread ½ cup Alfredo sauce in the bottom of a greased 9×13-inch baking dish.
- Add a single layer of noodles.
- Spread a portion of the ricotta mixture over the noodles.
- Sprinkle with chicken, mozzarella, and Parmesan.
- Drizzle with Alfredo sauce.
- Repeat layers until all ingredients are used, finishing with a top layer of noodles, sauce, and a generous amount of mozzarella and Parmesan.
- Bake: Cover dish tightly with foil. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes, until the top is golden and bubbly.
- Rest & Serve: Let the lasagna cool for at least 10 minutes before slicing. This helps the layers set.
Key Tips & Variations
- Shortcut: Use a rotisserie chicken and a high-quality jarred Alfredo sauce.
- Make Ahead: Assemble up to a day in advance, refrigerate, and bake when ready (add 10-15 minutes to baking time if cold).
- Add Veggies: Try sautéed mushrooms or broccoli instead of spinach.
- Prevent Sogginess: Ensure noodles are well-drained, and let the baked lasagna rest before cutting.
