Creamy Chicken Alfredo Lasagna
Chicken Alfredo Lasagna combines two delicious recipes, smooth and creamy Alfredo sauce with spinach and tender bites of juicy chicken with all your favorite lasagna elements- soft lasagna noodles and a rich ricotta cheese mixture.
Servings 8 servings
Calories 780kcal
Ingredients
- 12 lasagna noodles
- 3 cups cooked chicken diced or shredded
- Fresh parsley or basil for garnish
Spinach Cream Sauce
- 4 tablespoons butter
- 1 cup onion diced
- 3 cloves garlic minced
- 1/3 cup all purpose flour
- 2 ½ cups chicken stock
- 1 ½ cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- 5 ounces fresh spinach
Ricotta Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 3 cups shredded mozzarella cheese divided
- 1 teaspoon Italian seasonings
Instructions
- Preheat the oven to 375 degrees. Cook pasta to al dente according to the package directions, drain and set aside.
- Heat a large skillet on medium heat add the butter and diced onions and cook until soft about 1-2 minutes. Then add in the minced garlic and cook another 30 seconds.
- Whisk in the flour and cook another 1-2 minutes
- Whisk in the chicken broth, heavy cream, salt and pepper until smooth. Simmer 5 minutes until thickened to a light gravy consistency.
- Stir in the fresh spinach and parmesan cheese until combined and remove from the heat.
- In a large bowl add the ricotta cheese, egg, parmesan cheese, 2 cups of the mozzarella cheese, and the Italian seasoning until combined.
To Assemble the Lasagna
- Spread about 1 cup of the cream sauce into the bottom of a 9x13 baking dish. Place 4 cooked lasagna noodles on top slightly overlapping.
- Add 1/3 of the cream sauce on top of the noodles, topped with ½ of the cooked diced chicken, and ½ of the cheese mixture.
- Repeat adding 4 more noodles, 1/3 of the the sauce, the remaining chicken and cheese mixture. Followed by the last 4 noodles the rest of the cream sauce and remaining 1 cup of mozzarella cheese.
- Cover the lasagna with aluminum foil (see notes) and bake for 30 minutes. Remove the foil and bake uncovered for 15-20 minutes.
- Remove from the oven and garnish with fresh parsley or basil if desired and let rest 15 minutes.
Notes
Frozen spinach can be used just thaw it first and squeeze the water out before adding it to your sauce.
Add 6-7 toothpick into the lasagna to keep the aluminum foil from touching the cheese optional but it does help the cheese from sticking while it bakes.
A lasagna must rest for at least 15 minutes to set up properly.
Nutrition
Serving: 1serving | Calories: 780kcal | Carbohydrates: 46g | Protein: 46g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 204mg | Sodium: 1032mg | Potassium: 513mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1508IU | Vitamin C: 2mg | Calcium: 498mg | Iron: 2mg
