Description
This Chicken Alfredo Lasagna recipe is the delicious union of two Italian-American favourites, mixing classic lasagna with chicken and Alfredo sauce. A comfort food recipe that’s perfect for family dinners!
Ingredients
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- 1 tbsp olive oil, for cooking
- 3 cups spinach
- 8 tbsp butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- Ground nutmeg, to taste
- Salt and pepper, to taste
- 1/2 cup parmesan cheese
- 2 cups ricotta cheese
- 15 lasagna sheets (approx. may vary by brand)
- 3 cups cooked chicken
- 3 cups shredded mozzarella
Instructions
Preheat oven to 400°F. Optional: lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook until just wilted, about 2 minutes. Remove from heat and set aside.
- In a large saucepan, melt 8 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove sauce from heat. Stir in parmesan cheese, a pinch of ground nutmeg, and salt and pepper to taste.
- In a bowl, season ricotta cheese with salt and pepper to taste.
- Spread a thin layer of alfredo sauce on the bottom of the baking dish.
- Place a layer of lasagna sheets over the sauce. Spread 1/3 of the ricotta cheese over the pasta. Top with 1/3 of the cooked chicken and wilted spinach. Sprinkle with 1/3 of the mozzarella cheese. Top with some of the remaining alfredo sauce. Repeat the layers twice more (or until you have no more layers available). Cover the final layer with the last of the alfredo sauce and a generous amount of mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes, or until cheese is golden and bubbly.
- Let the lasagna rest for 15 minutes before serving. Enjoy!
Notes
- For a time-saving shortcut, use no-boil lasagna noodles. If you use lasagna noodles that require boiling, make sure to cook according to the instructions first.
- Rotisserie chicken works perfectly in this recipe and saves prep time.
- Make sure to cover all the pasta with sauce so that it softens perfectly.
- Make sure to let the lasagna rest before cutting to allow the layers to set properly.
- This lasagna can be assembled up to 24 hours in advance and refrigerated before baking.
- Ensure your alfredo sauce is slightly thicker than normal pasta sauce, as the noodles will absorb some moisture during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
