Chicken Alfredo Lasagna (Printable Version)

Layered comfort food with chicken, creamy Alfredo, spinach, and melted mozzarella between pasta sheets.

# What You'll Need:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 lasagna noodles, regular or oven-ready

→ Vegetables

03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced

→ Sauces & Dairy

06 - 4 cups Alfredo sauce, store-bought or homemade
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg

→ Spices & Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped

# Cooking Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - Combine ricotta cheese, egg, half the Parmesan, dried Italian herbs, salt, and pepper in a medium bowl. Fold in the cooled spinach mixture until evenly incorporated.
06 - Spread 1/2 cup Alfredo sauce over the bottom of the prepared baking dish.
07 - Arrange 4 noodles over sauce. Distribute half the ricotta-spinach mixture evenly over noodles. Layer half the chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle 2/3 cup mozzarella.
08 - Layer 4 additional noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella.
09 - Top with final 4 noodles, remaining Alfredo sauce, remaining mozzarella, and remaining Parmesan cheese.
10 - Cover with foil and bake for 30 minutes at 375°F.
11 - Remove foil and bake for an additional 20-25 minutes until bubbly and golden brown.
12 - Allow lasagna to rest for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The Alfredo sauce makes every bite ridiculously creamy without the sharpness of tomato sauce.
  • Layers of spinach sneak in some greens while adding earthy flavor that balances the richness.
  • It reheats beautifully, so leftovers taste just as good three days later.
  • You can assemble it in the morning and bake it right before dinner.
02 -
  • Don't skip letting the lasagna rest after baking, or your first slice will turn into a soupy mess on the plate.
  • If your Alfredo sauce is very thick, thin it slightly with a splash of milk so it spreads easily between layers.
  • Covering with foil prevents the cheese from browning too fast, but make sure the foil doesn't touch the cheese or it will stick.
03 -
  • Use a serrated knife to slice the lasagna cleanly without dragging the layers apart.
  • If you love crispy edges, spread a little extra mozzarella around the perimeter before the final bake.
  • Make your own quick Alfredo by melting butter with cream, garlic, and Parmesan for a sauce that clings to every noodle.
  • Add a squeeze of lemon juice to the ricotta mixture for a subtle brightness that balances the richness.
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