Chicken Alfredo Lasagna (Printable version)

Rich and creamy lasagna with tender chicken, Alfredo sauce, spinach, and mozzarella layered between pasta sheets.

# 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 & 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 blend
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional Garnish

14 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside on a flat surface to prevent sticking.
03 - Heat a skillet over medium heat with a small splash of olive oil. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Stir in chopped spinach and cook until completely wilted, approximately 2 minutes. 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.
07 - Arrange 4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over noodles. Distribute half the chicken on top. Drizzle with 1 cup Alfredo sauce and sprinkle with 2/3 cup mozzarella cheese.
08 - Layer 4 more noodles, remaining ricotta-spinach mixture, remaining chicken, 1 cup Alfredo sauce, and 2/3 cup mozzarella cheese.
09 - Arrange final layer of noodles on top. Cover with remaining Alfredo sauce, remaining mozzarella, and reserved Parmesan cheese.
10 - Cover the baking dish with aluminum foil. Bake for 30 minutes.
11 - Remove foil and bake for an additional 20-25 minutes until sauce is bubbling around the edges and cheese is golden brown.
12 - Allow the lasagna to stand for 10-15 minutes before slicing. This helps the layers set and makes portioning easier. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Every layer melts into the next, creating pockets of creamy richness that taste like a hug on a plate.
  • You can assemble it hours ahead and just slide it in the oven when company arrives, no last minute panic required.
  • Leftovers somehow taste even better the next day, which means lunch is already sorted.
  • It turns rotisserie chicken into something fancy enough for guests but easy enough for a weeknight.
02 -
  • Do not skip the resting time after baking, or your first slice will be a glorious hot mess that slides across the plate.
  • If your Alfredo sauce seems too thick, whisk in a splash of milk before layering to keep everything creamy.
  • Covering with foil is essential for the first half of baking, without it the top will brown before the inside is heated through.
03 -
  • Assemble the entire lasagna in the morning, cover it, and refrigerate until dinner time, then add 10 extra minutes to the covered baking time.
  • Use parchment paper under the foil if your cheese tends to stick, it peels away cleanly and saves scrubbing later.
  • A pinch of nutmeg in the ricotta mixture adds a subtle warmth that makes people ask what your secret is.
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