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.

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💡 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.

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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?