Description

This Chicken Alfredo Lasagna is the perfect comfort food, featuring layers of tender chicken, creamy Alfredo sauce, gooey cheese, and soft lasagna noodles—without spinach! If you love rich and cheesy flavors, this easy-to-make dish is perfect for a cozy family dinner or special gathering.

Ingredients

Scale

For the Alfredo Sauce:

2 cups heavy cream
1 cup whole milk
1 cup unsalted butter
4 cloves garlic, minced
2 cups grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning

For the Lasagna Layers:

12 lasagna noodles, cooked and drained
3 cups cooked chicken, shredded
2 cups ricotta cheese
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
2 tablespoons fresh parsley (for garnish)

Instructions

Step 1: Prepare the Alfredo Sauce

In a large saucepan over medium heat, melt the butter.
Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and milk, stirring continuously.
Add Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the sauce thickens (about 5 minutes).
Remove from heat and set aside.

Step 2: Prepare the Ricotta Mixture

In a bowl, mix ricotta cheese, egg, garlic powder, and onion powder until well combined.

Step 3: Assemble the Lasagna

Preheat the oven to 375°F (190°C).
In a greased 9×13-inch baking dish, spread a thin layer of Alfredo sauce.
Add a layer of cooked lasagna noodles.
Spread a portion of the ricotta mixture over the noodles.
Add shredded chicken on top.
Pour Alfredo sauce over the chicken and sprinkle with mozzarella cheese.
Repeat layers until all ingredients are used, finishing with a layer of noodles, Alfredo sauce, and mozzarella cheese.
Sprinkle Parmesan cheese on top.

Step 4: Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
Let it rest for 10 minutes before serving.

Notes

Make-Ahead Option: Assemble the lasagna ahead of time and refrigerate overnight before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Bake at 350°F (175°C) for 15-20 minutes.
Variations: Add mushrooms or sun-dried tomatoes for extra flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Calories: 450
Fat: ~25g
Carbohydrates: ~35g
Protein: 30 g