Chicken Alfredo Lasagna
Layers of silky Alfredo, tender chicken, wilted spinach, ricotta and loads of mozzarella — all baked into a comforting lasagna that tastes like the best of both worlds: fettuccine Alfredo and classic lasagna.
Method
1. Preheat & prep noodles. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place uncooked lasagna noodles in a shallow pan and pour hot water to cover; let soak 30 minutes, stirring occasionally to prevent sticking. Drain well.
2. Make the Alfredo filling. In a large skillet over medium-high heat, melt butter. Add the chopped onion and cook until translucent, about 8–10 minutes. Add garlic and cook 1–2 minutes until fragrant. Stir in spinach and cook until wilted. Pour in heavy cream, add dried basil, salt and pepper, and bring to a gentle simmer. Whisk in Parmesan and ricotta until the sauce is smooth. Stir in shredded chicken and remove from heat. If too thin, simmer a few minutes to thicken slightly.
3. Assemble the lasagna. Spread a thin layer of Alfredo on the bottom of the prepared dish. Arrange a layer of noodles over the sauce. Spoon about one-third of the Alfredo mixture over the noodles and sprinkle with one-third of the mozzarella. Repeat for two more layers, finishing with the remaining mozzarella on top.
4. Bake. Cover with foil and bake for 45 minutes. Remove foil and broil 2–3 minutes if you’d like a golden-browned top. Let the lasagna rest for 10 minutes before slicing.
To Serve
Slice into squares and garnish with minced parsley. Serve with garlic bread and a crisp green salad for a complete, comforting meal.
Notes
- If you prefer fully cooked noodles, boil them al dente before layering.
- Add mushrooms or broccoli between layers for extra veggies.
