Chicken Alfredo Lasagna
Ingredients
Lasagna:
- 16 lasagna noodles
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 3 1/2 cups freshly shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Ricotta Layer:
- 15 oz ricotta cheese
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
Sautéed Spinach Layer:
- 2 tablespoons butter
- 4 oz mushrooms (about 1 1/2 cups), cleaned and chopped
- 1/2 large onion (about 1 cup), diced
- 1 teaspoon freshly minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 cups (about 4 oz) fresh spinach, chopped
Alfredo Sauce:
- 3/4 cup (1 1/2 sticks) butter
- 1 tablespoon freshly minced garlic
- 3/4 teaspoon chicken bouillon base (such as Better than Bouillon)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 1/2 cups heavy whipping cream
- 1 1/4 cups chicken broth
- 1 3/4 cups freshly grated Parmesan cheese
Instructions
Lasagna, Ricotta, and Spinach Layers:
- Bring a large pot of water to a boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on a baking sheet lined with parchment paper to cool.
- In a medium-sized bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, egg, 2 tablespoons chopped fresh parsley, and dried oregano. Cover and refrigerate.
- In a 12-inch skillet, melt 2 tablespoons of butter over medium-low heat. Sauté mushrooms and onions for 5-8 minutes until onions are soft and translucent. Add garlic and cook for one more minute. Mix in thyme, salt, and pepper. Add spinach and cook for 3-5 minutes until spinach is wilted. Transfer to a plate lined with a paper towel and set aside.
Alfredo Sauce:
- In a 12-inch skillet or Dutch oven, melt 3/4 cup butter over medium-low heat.
- Add minced garlic and cook for one minute. Whisk in the bouillon and flour.
- Add 1/2 teaspoon salt and pepper.
- Slowly add chicken broth and cream, whisking to combine.
- Gradually whisk in the Parmesan cheese, adding a handful at a time until melted and fully incorporated. Keep the sauce on the lowest heat setting.
Lasagna Assembly:
- Preheat oven to 350°F.
- In a 9×13-inch pan, spread a thin layer of Alfredo sauce. Place 3-4 noodles in the pan.
- Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded chicken, 1/3 of the sautéed spinach mixture, and a layer of mozzarella cheese (reserve some for the top).
- Repeat layers two more times: Alfredo sauce, ricotta, chicken, spinach, and mozzarella.
- Add a final layer of noodles, remaining mozzarella cheese, and Alfredo sauce. Top with 1 tablespoon chopped fresh parsley.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes.
- Remove from oven and sprinkle with remaining chopped parsley. Let the lasagna sit for at least 10 minutes before slicing.
Serve and enjoy your delicious Chicken Alfredo Lasagna!