Chicken Alfredo Lasagna

A delightful twist on a classic dish featuring creamy Alfredo sauce, tender chicken, and gooey cheese, all nestled between layers of pasta.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 servings

Course: dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

9 sheets Lasagna Noodles Use traditional or no-boil noodles.
3 cups Shredded Cooked Chicken Cooked rotisserie chicken is perfect; consider alternatives like shredded turkey.
2 cups Alfredo Sauce Store-bought or homemade; ensure it's thick and creamy.
1 cup Ricotta Cheese Can substitute cottage cheese or cream cheese.
2 cups Shredded Mozzarella Cheese Freshly grated for best melting.
1 cup Grated Parmesan Cheese Use freshly grated for better flavor.
1 teaspoon Salt Adjust to taste.
1 teaspoon Pepper Adjust to taste.
1 tablespoon Italian Seasoning Use fresh herbs if possible.

Method

Preparation

Preheat your oven to 375°F (190°C).
If using traditional noodles, boil them in salted water for 8-10 minutes until just al dente. Drain and lay flat.
In a large bowl, combine shredded chicken, ricotta cheese, salt, pepper, and Italian seasoning.

Assembly and Cooking

Spread a thin layer of Alfredo sauce at the bottom of a 9x13-inch baking dish.
Layer noodles, followed by the chicken mixture, more sauce, and shredded mozzarella. Repeat until ingredients are used up.
Finish with noodles and Alfredo sauce topped with Parmesan.
Cover with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbling and golden.

Serving

Allow the lasagna to rest for 10 minutes before cutting.
Garnish with fresh herbs or additional cheese if desired.

Notes

Customize by adding favorite vegetables or spices. Store leftovers in the refrigerator for up to 3-5 days. For freezing, wrap tightly and freeze for up to 3 months.