Looking for a hearty and comforting meal to satisfy your cravings? Look no further than this chicken alfredo lasagna recipe! This dish is the perfect fusion of creamy and savory flavors, layered with tender lasagna noodles, shredded chicken, and fresh spinach. The combination of ricotta and Parmesan cheeses makes this dish extra rich and indulgent. You won’t be able to resist!
This chicken alfredo lasagna recipe has quickly become a family favorite in our household. My husband is a big fan of Italian cuisine, so I knew I had to make something special for him. The first time I made this dish, he was completely blown away by how flavorful and satisfying it was. He loved the tender and creamy layers of lasagna noodles and couldn’t get enough of the rich and cheesy sauce. Ever since then, this recipe has become a staple in our household, and we make it whenever we want something hearty and delicious.
Why This Chicken Alfredo Lasagna Recipe Is a Must-Try
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- Creamy and indulgent: With layers of ricotta, Parmesan, and mozzarella cheese, this dish is the epitome of comfort food.
- Protein-packed: With shredded chicken and fresh spinach, this dish is also a great source of protein and other nutrients.
- Easy to make: Despite its impressive appearance, this dish is actually quite simple to prepare and can be made in just a few easy steps.
- Perfect for feeding a crowd: This recipe yields a 9×13-inch pan, which means it’s great for dinner parties, potlucks, or other gatherings.
Ingredients:
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- 12-15 lasagna noodles (300g)
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- 2 tablespoons unsalted butter (28g)
- 4 cloves garlic, minced
- 1 small onion, finely chopped
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- 10 oz fresh baby spinach (284g)
- 4 cups heavy cream (946ml)
- 1 1/2 cups Parmesan cheese, freshly grated (120g)
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- 15 oz ricotta cheese (425g)
- 1 teaspoon dried basil
- 3 cups cooked and shredded chicken (450g)
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- 4 cups mozzarella cheese, grated (450g)
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, minced, for serving (optional)
Directions:
To prepare for making lasagna, preheat your oven to 350°F and grease a 9×13-inch baking dish with either butter or nonstick spray. Next, take a separate 9×13-inch pan or a similarly shaped shallow dish and arrange the uncooked lasagna noodles in it. Pour hot water over the noodles until they are submerged and set the pan aside to let the noodles soak while you move on to the next steps. Make sure to occasionally agitate the noodles with your hands to prevent them from sticking together.
Next, heat a large skillet over medium-high heat and add some butter, followed by chopped onion. Cook until the onion turns translucent, which should take about 10 minutes. Then, add minced garlic and cook for an additional 2 minutes. After that, stir in some spinach and cook it briefly until it wilts.
Now it’s time to add the sauce ingredients. Pour in some heavy cream, add fresh basil, and season generously with salt and pepper. Bring the mixture to a simmer and stir in grated Parmesan cheese and ricotta cheese until they melt. Then, add some cooked chicken to the mixture and remove the skillet from the heat. If the mixture is too runny, you can simmer it for a few more minutes to thicken it up.
To assemble the lasagna, start by adding a spoonful of the Alfredo mixture to the bottom of the prepared baking dish and spread it out evenly. Then, arrange a layer of soaked noodles over the sauce. Next, add about one-third of the Alfredo mixture on top of the noodles, followed by one-third of the shredded mozzarella cheese. Repeat the layers until you have used up all of your ingredients, with mozzarella cheese being the top layer.
Cover the dish with foil and bake it in the oven for 45 minutes. Then, uncover the dish and broil it for 2-3 minutes to brown the cheese, if desired. Let the lasagna rest for 10 minutes before serving. You can sprinkle some fresh parsley on top for garnish, if you like. Enjoy your delicious homemade lasagna!