Creamy Chicken Alfredo Lasagna

Ingredients

Makes 9 servings

• 1 tbsp olive oil
• 1 lbs boneless, skinless chicken breasts (cut into bite-size pieces)
• 3 garlic cloves (minced)
• 1 tsp italian seasoning
• 1/2 tsp salt (to taste)
• 1/2 tsp pepper (to taste)
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 2 cups ricotta cheese (16oz)
• 1 large egg, lightly beaten
• 1/2 cups parmesan cheese (grated)
• 12 lasagna noodles (no-boil or regular)
• 4 cups alfredo sauce, store-bought or homemade (32oz)
• 3 cups shredded mozzarella cheese, divided

Instructions

1. 1. Preheat Oven and Cook Chicken: Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, minced garlic, and Italian seasoning. Season with salt and pepper. Cook the chicken until it is browned and cooked through, about 5-7 minutes. Set aside.
2. 2. Prepare Ricotta Mixture: In a medium bowl, combine the drained and dried spinach, ricotta cheese, beaten egg, and grated Parmesan cheese. Stir until well mixed.
3. 3. Assemble the Lasagna:
4. Layer 1: Spread a thin layer of Alfredo sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish to prevent sticking.
5. Layer 2: Place a layer of lasagna noodles over the sauce (use 3-4 noodles, overlapping slightly if needed). If using regular noodles, cook them according to package directions before this step.
6. Layer 3: Spread half of the ricotta-spinach mixture evenly over the noodles.
7. Layer 4: Top with half of the cooked chicken and 1 cup of the mozzarella cheese.
8. Layer 5: Pour about 1 cup of Alfredo sauce over the cheese.
9. Repeat Layers: Repeat layers of noodles, remaining ricotta mixture, remaining chicken, and 1 cup of mozzarella cheese. Pour another 1 cup of Alfredo sauce over this layer.
10. 4. Final Layer: Place the final layer of noodles on top. Spread the remaining Alfredo sauce over the noodles, ensuring they are completely covered (this is important for no-boil noodles to cook properly). Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
11. 5. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
12. 6. Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting. This allows the layers to set and makes it easier to serve. Garnish with fresh parsley or extra Parmesan cheese, if desired.
13. Tips for Success:
14. No-Boil Noodles: This recipe works well with both regular and no-boil lasagna noodles. If using no-boil noodles, ensure they are completely submerged in the sauce before baking to prevent them from being crunchy.
15. Homemade Alfredo: For an even richer lasagna, make a quick homemade Alfredo sauce with heavy cream, butter, garlic, and Parmesan.
16. Make Ahead: You can assemble the lasagna, cover it tightly with plastic wrap and foil, and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
17. Variations: Feel free to add other ingredients like cooked broccoli florets, mushrooms, or sun-dried tomatoes. You can also use rotisserie chicken to save time on cooking the chicken.