Description
This creamy white layered chicken alfredo lasagna is a hearty, satisfying meal that comes together with minimal fuss, perfect for an easy family dinner. It fills your home with a rich aroma as it bakes, offering incredible flavor with a simplified method.
Ingredients
- 12 sheets lasagna noodles (or 340 g, oven-ready preferred)
- 3 cups cooked chicken (or 400 g, shredded)
- 2 jars alfredo sauce (15 oz (425g) each, or 3 cups homemade)
- 15 oz ricotta cheese (or 425g, full-fat for best creaminess)
- 2 cups mozzarella cheese (or 225g, shredded, divided)
- 0.5 cup parmesan cheese (or 50g, grated, divided)
- 5 oz fresh spinach (or 140g, chopped)
- 2 cloves fresh garlic (minced)
- 0.25 tsp nutmeg
- 1 tsp Italian seasoning
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Prep Oven and Noodles: Preheat your oven to 375F (190C). If not using oven-ready noodles, cook them in boiling, salted water until al dente (about 8-10 minutes). Shred 3 cups of pre-cooked chicken.
- Mix Filling: In a large bowl, combine 15 oz ricotta cheese, 1 cup mozzarella, 0.25 cup Parmesan, 5 oz chopped spinach, 2 minced garlic cloves, 0.25 tsp nutmeg, 1 tsp Italian seasoning, and a pinch of salt and pepper until well blended.
- Assemble Layers: Spread about 0.5 cup of Alfredo sauce evenly in the bottom of a 9×13-inch baking dish. Lay 3-4 lasagna noodles over the sauce, top with half of the ricotta mixture, then half of the shredded chicken, and another 0.5 cup of Alfredo. Repeat these layers once more.
- Top Lasagna: For the final layer, arrange noodles over the chicken and ricotta, then cover generously with the remaining Alfredo sauce. Sprinkle evenly with the remaining 1 cup of mozzarella and 0.25 cup Parmesan cheese.
- Bake and Rest: Place the dish in your preheated oven and bake for 30-35 minutes until the cheese is melted, bubbly, and the edges are lightly golden brown. Remove from oven and let rest for 10 minutes to help the layers set for cleaner slicing.
Notes
If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking. For busy weeknights, using a store-bought rotisserie chicken is a real game-changer to cut prep time significantly. This recipe is versatile; use gluten-free lasagna noodles or a lighter, dairy-free Alfredo sauce for various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg