Chicken Alfredo Lasagna

Instructions:

  1. Preheat oven:
    Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Make Alfredo sauce:
    In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in heavy cream and Parmesan. Simmer 3–5 minutes until slightly thickened. Season with salt and pepper.
  3. Prepare filling:
    In a bowl, combine chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, salt, pepper, and spinach (if using).
  4. Assemble lasagna:
    • Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
    • Layer noodles, half the chicken mixture, and some sauce. Repeat layers.
    • Finish with a layer of noodles, remaining sauce, and remaining mozzarella on top.
  5. Bake:
    Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the cheese is golden and bubbly.
  6. Serve:
    Let lasagna rest 5–10 minutes before slicing.

💡 Tips:

  • Use rotisserie chicken to save time.
  • Add cooked mushrooms or broccoli for extra veggies.
  • For a lighter version, use half-and-half instead of heavy cream and part-skim mozzarella.

If you want, I can also give you a quick, 30-minute skillet version of Chicken Alfredo Lasagna that doesn’t require pre-boiling noodles and is perfect for busy weeknights.

Do you want me to share that version?