Chicken Alfredo Lasagna
A creamy and cheesy twist on the classic lasagna that combines layers of tender pasta, succulent chicken, spinach, and rich Alfredo sauce, making it perfect for family dinners and gatherings.
Ingredients
For the Alfredo Sauce
- 1 tbsp olive oil for sautéing spinach
- 8 tbsp butter for the sauce
- 1/2 cup all-purpose flour to thicken the sauce
- 4 cups whole milk for the sauce
- 1 pinch ground nutmeg for flavor
- to taste Salt and pepper to season sauce
- 1/2 cup parmesan cheese for the sauce
Main Ingredients
- 3 cups spinach fresh spinach, sautéed
- 2 cups ricotta cheese for layering
- 3 cups cooked chicken, chopped for filling
- 3 cups shredded mozzarella cheese for topping and layering
- 15 sheets lasagna sheets regular or no-boil
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9 x 13 inch baking dish.
- Heat olive oil in a skillet over medium heat and sauté the spinach until wilted (about 2 minutes). Remove and set aside.
Alfredo Sauce
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1-2 minutes.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until thickened (5-7 minutes).
- Stir in parmesan cheese, nutmeg, salt, and pepper.
Assembly
- Spread a thin layer of Alfredo sauce on the bottom of the greased dish.
- Layer lasagna sheets, followed by one-third of the ricotta, chicken, spinach, and mozzarella.
- Repeat the layers two more times, finishing with Alfredo sauce and mozzarella on top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Allow the lasagna to rest for about 15 minutes before cutting.
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Notes
Serve with a sprinkle of parsley or extra parmesan. For added flavor, serve with a side salad or garlic bread.