Description
This Chicken Alfredo Lasagna combines tender rotisserie chicken, rich Alfredo sauce, and layers of creamy cheeses with cooked lasagna noodles to create a decadent, comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 1 cup onion (chopped)
- 10 ounces fresh baby spinach
Alfredo Sauce Ingredients
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
Other Ingredients
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Sauté Aromatics: Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter. Once melted, add the 2 minced garlic cloves and 1 cup of chopped onion. Cook until the onion becomes translucent, stirring occasionally to prevent burning.
- Wilt Spinach: Add 10 ounces of fresh baby spinach to the skillet and stir gently until the spinach has completely wilted and incorporated with the onions and garlic.
- Prepare Alfredo Sauce: Pour in 4 cups of heavy cream and stir. Gradually add 1.5 cups grated Parmesan cheese and 15 ounces of ricotta cheese. Season with 1/4 teaspoon black pepper and 1 1/2 teaspoons salt. Stir continuously until the cheeses melt and the sauce starts to slightly simmer but avoid boiling.
- Add Chicken: Stir in 3 cups of shredded rotisserie chicken to the sauce mixture, ensuring it is well coated. Once the sauce reaches a slight simmer, remove the skillet from heat.
- First Layer in Baking Dish: In a 9 x 13 inch deep baking dish, spread a large spoonful of the chicken Alfredo mixture to coat the bottom evenly. Then layer approximately 5 cooked lasagna noodles over the sauce.
- Layer Ingredients: Spoon a generous amount of the chicken Alfredo mixture over the noodles, then sprinkle one-third of the shredded mozzarella cheese evenly on top.
- Repeat Layers: Continue layering the remaining lasagna noodles, chicken Alfredo mixture, and shredded mozzarella cheese in the same order until all 15 noodles and sauce are used, finishing with a mozzarella cheese layer on top.
- Bake Covered: Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 35 minutes.
- Broil for Browning: Remove the foil and broil the lasagna uncovered for 2 to 3 minutes to achieve a golden-brown crust on the cheese. Keep a close eye to prevent burning.
- Cool and Serve: Let the lasagna rest for about 10 minutes before slicing and serving to allow it to set for cleaner cuts.
Notes
- This recipe uses rotisserie chicken for convenience and delicious flavor.
- The Alfredo sauce combines heavy cream, Parmesan, and ricotta cheeses for a creamy, rich texture.
- Feel free to substitute fresh mozzarella for shredded if desired.
- Ensure the noodles are pre-cooked or oven-ready before assembling the lasagna.
- Broiling at the end enhances the cheese crust without drying out the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 672 kcal
- Sugar: 2 g
- Sodium: 836 mg
- Fat: 49 g
- Saturated Fat: 29 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 192 mg
