Chicken Alfredo Lasagna (Printable)

Rich, creamy layers of chicken, Alfredo sauce, spinach, and mozzarella between tender pasta sheets.

# What You 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 (basil, oregano, thyme)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional

14 - 2 tablespoons fresh parsley, chopped for garnish
15 - Olive oil for sautéing

# How To Make It:

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

# Expert Tips:

01 -
  • It tastes like regular lasagna took a vacation to a white sauce paradise and came back better for it.
  • You can assemble it in the morning, stash it in the fridge, and slide it in the oven when you walk in the door.
  • Leftovers somehow get creamier and more flavorful on day two.
  • It feeds a crowd without requiring you to stand over the stove for hours.
02 -
  • Don't skip the resting time after baking, I learned this the hard way when I served a molten, slidey mess to my in-laws and had to pretend it was meant to be rustic.
  • If your Alfredo sauce is thick, thin it with a few tablespoons of milk so it spreads easily and soaks into the noodles instead of sitting in clumps.
  • Taste your ricotta mixture before layering, it should be well-seasoned on its own because it's competing with all that mild, creamy sauce.
03 -
  • Press your noodle layers gently with the back of a spoon as you build so the sauce spreads into every corner and there are no dry spots.
  • Use a sharp serrated knife to cut clean slices, wiping the blade between cuts so each piece looks bakery perfect.
  • If the top is browning too fast, tent the foil loosely over the dish for the last few minutes instead of covering it tightly.
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