Chicken Alfredo Lasagna

Easy chicken alfredo lasagna made with tender chicken, creamy alfredo sauce, spinach and mozzarella cheese. This rich and hearty chicken lasagna is a family favorite!

Prep Time: 20

Cook Time: 35

Cool Time: 15

Total Time: 1 10

Servings:

Ingredients

Sauce

1 Tablespoon unsalted butter
½ cup chopped onion
2 teaspoons minced garlic
3 Tablespoons all-purpose flour
2-2 ½ cups heavy cream , or whole milk
¼ cup grated parmesan cheese
4 ounces cream cheese , softened
4 cups baby spinach leaves
2 cups rotisserie chicken , 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 to 350°F. Spray an 8x8-inch baking dish with nonstick cooking spray.

Sauce

In a large saucepan over medium heat, melt 1 Tablespoon butter. Add 1/2 cup onion and cook 4 minutes, or until translucent. Stir in 2 teaspoons garlic and 3 Tablespoons flour and cook 30 seconds. Gradually whisk 2 cups cream into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in 1/4 cup parmesan, 4 ounces cream cheese, 2 cups chicken, 4 cups spinach, 1 teaspoon salt, and 1/2 teaspoon pepper. Continue stirring until the spinach is wilted.

Lasagna

In a small bowl, whisk 1 egg and 3/4 cup ricotta until smooth.
In the bottom of the baking dish, spread about 1/4 cup sauce. Add 3 noodles over the top, followed by even layers of 1/4 cup ricotta mixture, 1/2 cup sauce, and 2/3 cup mozzarella. Repeat the layers 2 more times and pour any remaining sauce over the top. Sprinkle with additional mozzarella cheese. Cover with foil.
Bake 35 to 45 minutes, or until the sauce is bubbling. Remove the foil and broil 2 to 3 minutes, or until the cheese is melted.
Let cool for 15 to 20 minutes before slicing.

Notes

Variations:

Mix things up with some veggies, like mushrooms, zucchini, summer squash, broccoli, cauliflower, bell peppers, olives, or marinated artichokes.
Make this vegetarian by skipping the chicken and adding a lot of the veggies mentioned above.
Swap the chicken for Italian sausage or ground chicken, turkey, or pork.

Freeze: This lasagna can be frozen baked or unbaked. Assemble the lasagna. Bake or unbaked. Wrap it in foil or plastic wrap. Store in the freezer up to 3 months.

Storage: Store in an airtight container in the fridge up to 3 days.

Nutrition