Chicken Alfredo Lasagna

Recipes

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:

  1. 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.
  2. 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.
  3. 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:

  1. In a 12-inch skillet or Dutch oven, melt 3/4 cup butter over medium-low heat.
  2. Add minced garlic and cook for one minute. Whisk in the bouillon and flour.
  3. Add 1/2 teaspoon salt and pepper.
  4. Slowly add chicken broth and cream, whisking to combine.
  5. 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:

  1. Preheat oven to 350°F.
  2. In a 9×13-inch pan, spread a thin layer of Alfredo sauce. Place 3-4 noodles in the pan.
  3. 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).
  4. Repeat layers two more times: Alfredo sauce, ricotta, chicken, spinach, and mozzarella.
  5. Add a final layer of noodles, remaining mozzarella cheese, and Alfredo sauce. Top with 1 tablespoon chopped fresh parsley.
  6. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes.
  7. 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!