Chicken Alfredo Lasagna

My neighbor Maria showed up one Tuesday evening with a covered dish still warm from her oven, insisting I try what she called her Tuesday night savior. One bite of that creamy, layered chicken Alfredo lasagna and I understood why her family never complained about mid-week dinners. The next week I was in her kitchen with a notepad, watching her layer spinach and chicken between those noodles like she was tucking in a quilt. I've been making my own version ever since, and it's become the dish I bring when someone needs comfort or celebration.

I made this for my book club last spring and watched three women who claimed they didn't like spinach go back for seconds. The trick was not announcing the spinach, just letting that creamy ricotta mixture do the talking. One of them texted me the next morning asking for the recipe, confessing she'd eaten a cold slice straight from the fridge for breakfast. That's when I knew this lasagna had crossed over from dinner into the kind of food people think about when they're hungry.

Ingredients

• Cooked chicken breast (3 cups): Rotisserie chicken is your best friend here, already seasoned and falling apart tender, though I've used leftover grilled chicken with equally good results.
• Lasagna noodles (12): Oven-ready noodles save time and a pot to wash, but regular noodles give you more control over texture if you cook them just shy of done.
• Fresh baby spinach (2 cups): It wilts down to almost nothing, adding color and a slight earthiness that cuts through all that cream without making the dish taste healthy.
• Onion (1 medium) and garlic (3 cloves): These build the flavor foundation, the onion goes sweet and soft, the garlic turns mellow and golden.
• Alfredo sauce (4 cups): Homemade is lovely if you have time, but a good jarred version works beautifully and nobody will judge you for taking the shortcut.
• Ricotta cheese (2 cups): The creamy binder that holds everything together, look for whole milk ricotta for the richest texture.
• Mozzarella (2 cups) and Parmesan (1 cup): Mozzarella gives you those satisfying cheese pulls, Parmesan adds sharp, nutty depth and a golden top.
• Egg (1 large): Mixed into the ricotta, it helps the cheese layer set up so your slices hold their shape.
• Italian herbs, salt, pepper: A teaspoon of dried herbs gives that familiar Italian comfort, salt and pepper wake everything up.
• Fresh parsley (optional): A sprinkle at the end makes it look like you fussed, even when you didn't.

Instructions

Get your oven and dish ready:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with a little butter or cooking spray. This keeps the bottom layer from sticking and makes cleanup easier later.

Prep your noodles:

If you're using regular lasagna noodles, boil them until just al dente, then drain and lay them flat on a towel so they don't stick together. Oven-ready noodles skip this step entirely.

Cook the aromatics and spinach:

Heat a splash of olive oil in a skillet over medium heat, add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Toss in the minced garlic and stir for a minute until it smells amazing, then add the chopped spinach and cook until it wilts down, about 2 minutes.

Make the ricotta mixture:

In a medium bowl, stir together the ricotta, egg, half the Parmesan, the Italian herbs, salt, and pepper until smooth. Fold in the cooled spinach mixture so every scoop has flecks of green.

Start layering:

Spread half a cup of Alfredo sauce across the bottom of your baking dish to create a non-stick base. Lay down 4 lasagna noodles, slightly overlapping if needed.

Build the first layer:

Spread half the ricotta-spinach mixture over the noodles, scatter half the cooked chicken on top, drizzle with a cup of Alfredo sauce, and sprinkle with about two-thirds cup of mozzarella. Press gently so everything settles together.

Repeat the second layer:

Add another 4 noodles, the remaining ricotta-spinach mixture, the rest of the chicken, another cup of Alfredo, and another two-thirds cup of mozzarella. You're building a creamy, structured tower of flavor.

Finish with the top layer:

Place the final 4 noodles on top, pour over the remaining Alfredo sauce, and cover with the rest of the mozzarella and Parmesan. This top layer will turn golden and bubbly in the oven.

Bake covered, then uncovered:

Cover the dish tightly with foil and bake for 30 minutes to heat everything through and meld the flavors. Remove the foil and bake for another 20 to 25 minutes until the top is golden and the sauce is bubbling at the edges.

Let it rest before slicing:

This is the hardest part, but let the lasagna sit for 10 to 15 minutes before cutting into it. The layers will firm up and your slices will come out clean and beautiful instead of sliding into a creamy puddle.

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The first time I brought this to a potluck, I watched a father and his young daughter sit side by side, quietly working through their slices without a word. Afterward, he came over and said it reminded him of something his own mother used to make, not quite the same but close enough to feel like home. That's what this dish does, it borrows from tradition and makes itself at home on your table, warm and generous and impossible not to love.

Making It Your Own

I've swapped the chicken for cooked Italian sausage when I wanted something heartier, crumbled it right into the layers and let the fennel and spice mingle with the Alfredo. You could also use shredded turkey, leftover Thanksgiving bird works beautifully here. For a lighter version, I've stirred in sautéed mushrooms and extra spinach, cutting the chicken in half and adding more vegetables without losing that creamy comfort. A pinch of nutmeg in the ricotta mixture is Maria's secret, it adds warmth without announcing itself.

Pairing and Serving

This lasagna is rich enough to be the star, so I keep sides simple. A crisp green salad with lemon vinaigrette cuts through the creaminess and gives your palate a break between bites. Garlic bread is tempting, but honestly, the pasta and cheese are already so satisfying that I usually just serve it with steamed green beans or roasted broccoli. A glass of chilled Pinot Grigio or a light Chardonnay complements the Alfredo without overwhelming it, though sparkling water with lemon works just as well if you're keeping it casual.

Storage and Reheating

Leftover slices keep in an airtight container in the fridge for up to four days, and I reheat them gently in the microwave with a damp paper towel on top to keep them from drying out. You can also freeze assembled, unbaked lasagna for up to three months, just wrap it tightly in plastic wrap and then foil, and bake from frozen adding an extra 20 minutes covered. I've also frozen baked leftovers in individual portions, then reheated them straight from the freezer for quick lunches that taste homemade even on the busiest days.

• If freezing unbaked, use a disposable aluminum pan so you don't tie up your good baking dish.
• Label with the date and baking instructions so future you doesn't have to guess.
• Let frozen lasagna thaw in the fridge overnight for more even reheating if you have the time.

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This is the kind of lasagna that makes people linger at the table, scraping their plates and asking if there's more. Make it once and it'll become your go-to for potlucks, family dinners, and those nights when you need something that feels like a warm hug on a plate.

Common Questions

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly and saves preparation time. Use 4 cups total as called for in the ingredient list. For homemade versions, blend butter, heavy cream, garlic, and Parmesan for best results.

→ What's the best way to shred cooked chicken?

After cooking chicken breasts, let them cool slightly, then use two forks to pull the meat apart into shreds. Alternatively, use a stand mixer with paddle attachment or kitchen shears for quicker shredding. Pre-cooked rotisserie chicken is an excellent shortcut.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the lasagna completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the total baking time if baking straight from the refrigerator.

→ How do I prevent a watery lasagna?

Wilt the spinach and squeeze out excess moisture before mixing with ricotta. Don't oversaturate layers with sauce. Cover with foil during the first 30 minutes of baking to trap steam, then uncover to allow excess moisture to evaporate.

→ What can I substitute for regular lasagna noodles?

Oven-ready lasagna noodles eliminate the cooking step. Gluten-free noodles work well for dietary needs. For a lighter option, try zucchini or eggplant slices layered the same way.

→ How long does leftovers keep and how should I reheat?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave (2-3 minutes) or bake covered at 350°F for 15-20 minutes until warmed through. Freeze portions up to 3 months; thaw overnight before reheating.