Ingredients You’ll Need:
For the Alfredo Sauce & Filling:
- Butter
- Garlic
- Onion
- Fresh baby spinach
- Heavy cream
- Grated parmesan cheese
- Ricotta cheese
- Salt and pepper
- Shredded rotisserie chicken
For the Lasagna Layers:
- Lasagna noodles (boiled until al dente)
- Shredded mozzarella cheese
Tasty Variations
- Add sautéed mushrooms or sun-dried tomatoes to the filling for extra flavor.
- Use a rotisserie turkey instead of chicken for a different twist.
- Substitute kale or chard for the spinach if you prefer.
- Make it spicy by adding red pepper flakes or diced jalapeños.
- For a creamy white sauce version, leave out the chicken and spinach.
Tips for Perfect Alfredo Lasagna
- Don’t overcook the lasagna noodles – you want them very al dente since they’ll continue to cook in the oven.
- Let the alfredo sauce cool slightly before assembling so it thickens up a bit. This prevents a soupy lasagna.
- Go ahead and use no-boil lasagna noodles if you prefer! Just be sure to use extra sauce so they get tender.
- For easy assembly, have all your ingredients prepped and ready to go in an assembly line fashion.
- Let the baked lasagna rest for 10-15 minutes before slicing into it so it holds its shape.
Frequently Asked Questions
Can I use jar alfredo sauce instead of making it from scratch? You certainly can, but I highly recommend making the alfredo from scratch – it’s so much more flavorful and creamy! If using a jar sauce, you may want to add some extra parmesan and seasonings.
How do I prevent my lasagna from getting watery? Make sure to let the alfredo sauce cool and thicken up slightly before assembling. You can also drain any excess moisture from the chicken and spinach. Using oven-ready noodles can cause more liquid release.
Can I make this lasagna in advance? Absolutely! Assembled unbaked lasagnas can be covered and refrigerated for up to 2 days before baking. You can also fully bake it, let it cool completely, then cover tightly and freeze for up to 3 months.
How do I reheat frozen leftover lasagna? For frozen baked lasagna, let it thaw overnight in the fridge. Then re-bake, covered with foil, at 350°F for 45-60 minutes until heated through. You can also reheat single slices in the microwave.
Make-Ahead and Storage
This alfredo chicken lasagna is a dream for make-ahead meals! Assemble the entire unbaked lasagna up to 2 days in advance, cover tightly and refrigerate until ready to bake. You can also fully bake it, then let it cool completely before covering tightly and freezing for up to 3 months.
For food safety, refrigerate any leftover baked lasagna within 2 hours of serving. Leftovers will keep refrigerated for 3-4 days. Reheat single slices in the microwave or oven until heated through.
Serving Suggestions
A beautiful pan of bubbling, cheesy alfredo chicken lasagna is absolutely swoon-worthy on its own. But if you want to round it out into an even heartier meal, try serving it with:
- A fresh, crisp salad like Caesar or Italian chopped salad
- Roasted veggies like broccolini, brussels sprouts or asparagus
- Garlic knots or breadsticks for soaking up any extra alfredo sauce
- A robust red wine like cabernet sauvignon or zinfandel
Ingredients
2 tablespoons unsalted butter
2 garlic cloves minced
1 cup onion chopped
10 ounces fresh baby spinach
4 cups heavy cream
1 1/2 cups grated parmesan cheese
15 ounces ricotta cheese
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 cups shredded rotisserie chicken
15 lasagna noodles cooked al dente
3 cups shredded mozzarella cheese.
Instructions
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Heat a large skillet over medium-high heat and add the butter, minced garlic, and chopped onion. Cook until the onion is translucent.
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Add the fresh spinach and stir until wilted.
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Stir in the heavy cream, grated parmesan, ricotta cheese, black pepper, salt, and shredded chicken. Bring to a slight simmer, then remove from heat.
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In a 9×13 inch baking dish, add a spoonful of the chicken alfredo mixture to coat the bottom. Layer with 5 lasagna noodles.
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Top the noodles with a generous amount of the chicken alfredo mixture and 1/3 of the shredded mozzarella.
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Repeat the layers of noodles, alfredo mixture, and mozzarella until all ingredients are used up, ending with mozzarella on top.
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Cover with foil and bake at 350°F for 30-35 minutes.
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Uncover and broil for 2-3 minutes to brown the cheese on top.
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Let rest for 10-15 minutes before slicing and serving.
However you serve this creamy, decadent alfredo chicken lasagna, I guarantee there won’t be a crumb left behind! It’s total comfort food bliss in cheesy, saucy layers of pasta perfection. From my family’s table to yours, mangia!
