Description
This chicken Alfredo lasagna is a rich and comforting dinner made with tender rotisserie chicken, creamy homemade Alfredo sauce, spinach, ricotta, and layers of melted mozzarella and Parmesan cheese. It’s a delicious family-friendly meal that’s perfect for Sunday dinner, gatherings, or make-ahead meals.
Ingredients
- 15 oven-ready lasagna noodles
- 4 cups roughly chopped rotisserie chicken
- 1/2 cup unsalted butter
- 2 large cloves garlic, minced
- 1/3 cup all-purpose flour
- 5 cups half and half
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 1/2 cups grated Parmesan Reggiano cheese, divided
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 oz) container whole milk ricotta cheese
- 1 large egg
- 2 tsp dry Italian seasoning
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes or 1/4 tsp black pepper
- 4 1/2 cups low-moisture shredded mozzarella cheese, divided
- 3–4 Tbsp chopped Italian parsley, for garnishing
Instructions
- Make the Alfredo Sauce: In a 4-quart heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic and cook just until fragrant, about 1 minute.
- Add the flour to the pot, whisking constantly until the flour has been absorbed.
- Gradually whisk in the half and half, 1 tsp salt, black pepper, and nutmeg. Bring to a gentle boil, whisking constantly, then lower the heat to a simmer. Cook for 5 minutes, whisking occasionally.
- After 5 minutes, add 1 cup grated Parmesan Reggiano cheese to the sauce. Mix to combine and remove from the heat, stirring until smooth.
- Make the Ricotta-Spinach Mixture: In a medium bowl, whisk together the ricotta, egg, Italian seasoning, onion powder, 1/2 tsp salt, red pepper flakes or black pepper, and 1/3 cup grated Parmesan Reggiano cheese. Add the spinach and mix to combine. Set aside.
- Preheat the oven to 350°F. Spray a 2 1/4-inch-deep 13×9-inch baking dish with cooking spray.
- Assemble the Lasagna: Divide the lasagna noodles into thirds. Spread a thin layer of sauce (about 1/2 cup) on the bottom of the dish. Arrange one layer of noodles in the bottom of the pan. Spread the noodles with half of the ricotta-spinach filling, then top with 2 cups chopped chicken. Drizzle with 1/3 of the sauce and sprinkle with 1 1/2 cups shredded mozzarella cheese.
- Repeat the layers, starting with noodles, the remaining ricotta-spinach mixture, 2 cups chopped chicken, and 1/3 of the sauce. Sprinkle with 1 1/2 cups shredded mozzarella cheese.
- Top with the final layer of noodles and Alfredo sauce. Sprinkle with the remaining 1 1/2 cups mozzarella cheese and the remaining grated Parmesan Reggiano cheese.
- Spray a large piece of aluminum foil with cooking spray and cover the dish. Bake in the preheated oven until hot and the noodles are tender, about 55–60 minutes. Spraying the foil prevents the cheese from sticking.
- Remove the foil and broil at the end of baking to brown the top further.
- Let stand for 5–10 minutes, then slice and serve garnished with Italian parsley.
Notes
- Protein: You can easily adapt this recipe using leftover Thanksgiving turkey.
- Chicken Substitutions: This recipe uses rotisserie chicken, which means the filling requires no additional cooking. You can use roasted, poached, grilled, or baked chicken breasts in the same amount.
- Half and Half: You can use heavy cream in place of half and half.
- Alfredo Sauce: Homemade Alfredo sauce is what sets this chicken lasagna apart. However, you can use jarred Alfredo sauce to save time. You’ll need around 6 cups.
- Vegetarian Option: Replace the chicken with sautéed mushrooms, sun-dried tomatoes, red bell pepper, green bell pepper, zucchini, or squash. Sauté for 2–3 minutes in butter or olive oil with fresh garlic, salt, and dry Italian seasoning. Add to the layers in place of chicken. Make sure there is no excess water or liquid from cooking.
- Herbs: Garnish with fresh basil, rosemary, or chives.
- Cheese: You can use pepper jack cheese for spice or Gruyere cheese for a nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American, Italian Inspired, Southern