Take your tastebuds on a luxurious Italian getaway with this decadent Alfredo chicken lasagna! Layers of creamy, garlic-kissed Alfredo sauce, spinach, shredded chicken and three melted cheeses join forces to create the ultimate comfort food casserole. This easy baked pasta dish comes together in just over an hour for a weekday meal with gourmet flair. satiny ricotta, pecorino romano and mozzarella fillings ensure every creamy, cheesy bite of this lasagna is irresistible. Enjoy a restaurant-quality pasta creation from your own kitchen! This top-rated recipe transforms pantry staples into a five-star dining experience. Treat yourself to oozy, saucy Italian bliss tonight!
What style of noodles works like a boss for this lasagna recipe?
I suggest no-boil lasagna noodles for pure ease. They eliminate the need to boil and drain regular lasagna noodles. These dudes simply get tender and soak up moisture from the sauce and cheese while baking. Just be sure to lay them flat and overlap a bit when layering up the lasagna.
Can I prep this lasagna ahead of time?
You bet! You can assemble the whole lasagna up to 24 hours before baking. Just cover the assembled but unbaked lasagna real tight and chill it in the fridge. When you’re ready to bake, let the chilled lasagna sit out for 30 minutes before tossing it in the oven. Then bake as directed.
What can sub in for the chicken that’s called for?
Shredded rotisserie chicken gives this dish a jumpstart, but chopped up cooked chicken breasts, turkey, or lean ground chicken would totally work too. Pre-cooked Italian sausage crumbles or bacon bits would also be sweet additions or subs.
Is freezing leftovers of this Alfredo chicken lasagna legit?
Absolutely! Individual leftover portions freeze like a pro for quick reheats later. Let the lasagna cool completely after baking, then wrap it up tight in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge before reheating.
What sides pair nicely with this cheesy baked pasta?
A crisp green salad or steamed broccoli make classic veggie pairings. Garlic bread is always a crowd-pleaser with lasagna. And for extra protein, meatballs or Italian sausage links complement nicely. A simple side really lets the lasagna shine as the headliner.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 12 ounces lasagna noodles, uncooked
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach
- 1 jar (15 oz) Alfredo sauce
- 2 cups shredded rotisserie chicken
- 15 ounces ricotta cheese
- 1 egg
- 1⁄4 cup freshly grated Parmesan, divided
- 1⁄2 cup shredded mozzarella
Instructions:
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish with nonstick cooking spray.
- Heat olive oil in a skillet over medium heat. Add onion and garlic and cook for 5 minutes until softened. Add spinach and cook just until wilted, about 1-2 minutes. Remove from heat.
- In a small bowl, mix together ricotta cheese, egg, and 2 Tbsp Parmesan. Set aside.
- Spread 1/3 of the jarred Alfredo sauce evenly over the bottom of the prepared baking dish. Top with a single layer of uncooked lasagna noodles.
- Layer with half each of the shredded chicken, ricotta mixture, spinach mixture, and mozzarella.
- Repeat layering with more sauce, noodles, chicken, ricotta, spinach and mozzarella.
- Top with final layer of noodles, remaining sauce and 2 Tbsp Parmesan cheese.
- Cover tightly with foil and bake for 40 minutes. Uncover and bake 10 more minutes. Let stand 10 minutes before cutting and serving.
- Serve hot, garnished with extra Parmesan cheese, basil leaves or red pepper flakes if desired. Enjoy this saucy, melty, irresistible lasagna!
Cooking tips:
- Be sure to grease the baking dish well so the noodles don’t stick.
- Look for a quality Alfredo sauce without a lot of starch or additives for the best flavor.
- Mix the ricotta, egg and Parmesan thoroughly so the filling is evenly distributed.
- Layer the ingredients neatly and evenly for the tidiest slices of lasagna.
- Covering with foil prevents over-browning and helps the lasagna cook evenly.
- Letting the lasagna rest for 10 minutes allows the layers to settle and slice cleanly.
