Chicken Alfredo Lasagna (Printable)

Rich, creamy lasagna with layers of chicken, Alfredo sauce, spinach, and melted mozzarella cheese.

# What You'll 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 and 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 and Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped for garnish

# Cooking Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside on a clean surface to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute longer.
04 - Stir in chopped spinach and cook for approximately 2 minutes until completely wilted. Remove from heat and allow to cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until evenly distributed.
06 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce in a single layer.
07 - Spread half of the ricotta-spinach mixture over the noodles. Distribute half of the chicken evenly on top. Drizzle with 1 cup of Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Layer 4 more noodles over the mozzarella. Spread the remaining ricotta-spinach mixture, scatter the remaining chicken, drizzle with 1 cup Alfredo sauce, and top with 2/3 cup mozzarella cheese.
09 - Arrange the final 4 lasagna noodles on top. Pour the remaining Alfredo sauce over the noodles, then sprinkle with remaining mozzarella cheese and the reserved Parmesan cheese.
10 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes at 375°F.
11 - Remove the foil and continue baking for 20 to 25 minutes until the top is golden brown and the sauce is bubbling around the edges.
12 - Allow the lasagna to stand for 10 to 15 minutes before slicing to ensure proper setting. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It brings together all the comfort of lasagna with the creamy richness of Alfredo sauce, making every forkful feel like a warm hug.
  • The layers stay perfectly distinct yet meld together beautifully, so you get pockets of tender chicken, melted cheese, and spinach in every slice.
  • It reheats like a dream, which means leftovers taste just as satisfying the next day, sometimes even better.
02 -
  • Do not skip the resting time after baking, or you will end up with a soupy mess on the plate instead of clean, beautiful slices.
  • If your Alfredo sauce seems too thick, thin it with a splash of milk or chicken broth so it spreads easily and does not clump between layers.
  • Always taste your ricotta mixture before layering, it should be well seasoned on its own because it will not pick up much flavor once baked.
03 -
  • Use a sharp knife dipped in hot water to slice the lasagna cleanly, wiping the blade between cuts for picture perfect servings.
  • If you are making your own Alfredo sauce, add a pinch of nutmeg, it deepens the flavor in a way that feels almost magical without being obvious.
  • Let your noodles cool slightly before layering so they do not melt the ricotta mixture on contact, which can make the layers slide around.
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