Chicken Alfredo Lasagna

My husband came home one rainy Tuesday and asked if lasagna could ever be made without red sauce. I blinked at him, then grabbed the ricotta from the fridge. An hour later, we were pulling a bubbling, golden-edged pan of Chicken Alfredo Lasagna from the oven, and he hasn't stopped requesting it since. The kitchen smelled like garlic, cream, and melted cheese, the kind of aroma that makes you forget you ever planned anything else for dinner.

I made this for my sister's birthday dinner last spring, and she scraped her plate clean before anyone else had finished their first serving. She told me it tasted like the kind of meal you'd order at a cozy Italian restaurant, but better because it came with seconds. Watching her reach for another slice made all the layering worth it.

Ingredients

• Cooked chicken breast: Rotisserie chicken is my shortcut here, it adds flavor and saves time, just shred it with two forks while it's still warm.
• Lasagna noodles: Oven-ready noodles work beautifully if you're short on time, but I like boiling regular ones because they have a softer, more tender bite.
• Baby spinach: It wilts down to almost nothing, so don't be shy, two cups raw becomes just a whisper of green between the creamy layers.
• Onion and garlic: Sautéing these first makes the whole dish smell like an Italian grandmother's kitchen, don't skip this step.
• Alfredo sauce: Homemade is lovely, but a good jarred version works perfectly when life gets busy, I keep two jars in my pantry at all times.
• Ricotta cheese: Whole milk ricotta makes the layers luscious and creamy, the egg helps it set so it doesn't ooze everywhere when you slice.
• Mozzarella and Parmesan: Freshly shredded melts better than pre-shredded, and the Parmesan on top gets golden and crispy in the best way.
• Italian herbs: A teaspoon of dried basil, oregano, and thyme brings warmth without overwhelming the creamy base.
• Fresh parsley: A sprinkle at the end makes it look restaurant-worthy and adds a tiny pop of freshness.

Instructions

Prep your oven and dish:

Preheat to 375°F and grease your 9x13-inch baking dish lightly with butter or oil. This keeps the bottom layer from sticking and makes cleanup so much easier.

Cook the noodles:

If using regular lasagna noodles, boil them until just al dente, they'll finish cooking in the oven. Lay them flat on a towel so they don't stick together.

Sauté the aromatics:

Heat a splash of olive oil in a skillet and cook the diced onion until it softens and turns translucent, about three minutes. Add the garlic and stir for one minute until fragrant.

Wilt the spinach:

Toss in the chopped spinach and stir until it collapses and darkens, about two minutes. Let it cool slightly before mixing it with the ricotta so the egg doesn't scramble.

Make the ricotta mixture:

In a medium bowl, stir together ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper. Fold in the cooled spinach mixture until everything is evenly combined.

Start layering:

Spread half a cup of Alfredo sauce on the bottom of the dish to create a non-stick base. Lay down four noodles, slightly overlapping if needed.

Build the first layer:

Spread half the ricotta-spinach mixture over the noodles, then scatter half the chicken on top. Drizzle with one cup of Alfredo sauce and sprinkle with two-thirds cup of mozzarella.

Repeat the second layer:

Add another layer of noodles, the remaining ricotta-spinach, the rest of the chicken, another cup of Alfredo, and another two-thirds cup of mozzarella. Press down gently to compact the layers.

Top it off:

Finish with the last four noodles, pour the remaining Alfredo sauce over them, and cover with the rest of the mozzarella and Parmesan. The cheese should blanket the top completely.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam and cooks the noodles through without drying out the top.

Finish uncovered:

Remove the foil and bake for another 20 to 25 minutes until the top is bubbly and golden brown. Watch for those crispy cheese edges, they're the best part.

Rest before serving:

Let the lasagna sit for 10 to 15 minutes before slicing. This lets the layers set so your pieces come out clean and beautiful, not soupy.

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One Sunday, I brought this to a potluck, and three people asked for the recipe before we even finished eating. A friend told me she'd never thought of lasagna as anything but tomato-based, and now she makes this version for her kids every other week. It felt good knowing something I threw together on a whim became someone else's family favorite.

Making It Your Own

I've swapped baby spinach for chopped kale when that's what I had on hand, and it worked perfectly, just make sure to remove the thick stems first. A pinch of nutmeg in the ricotta mixture adds a subtle warmth that feels fancy without being obvious. If you want a little crunch, sprinkle panko breadcrumbs mixed with melted butter on top during the last ten minutes of baking.

Storing and Reheating

Leftovers keep in the fridge for up to four days, and honestly, they taste even better the next day once the flavors meld together. I reheat individual slices in the microwave for about two minutes, covered with a damp paper towel to keep them moist. You can also freeze unbaked or baked portions tightly wrapped in foil for up to three months, just thaw overnight in the fridge before baking or reheating.

Pairing and Serving Suggestions

This lasagna is rich, so I like to serve it with something bright and crisp to balance the creaminess. A simple arugula salad with lemon vinaigrette or roasted green beans with garlic work beautifully. Garlic bread is always welcome, though honestly, you might not need it because the lasagna is so satisfying on its own.

• A chilled Pinot Grigio or Chardonnay cuts through the richness and refreshes your palate between bites.
• If you're feeding kids, serve it with steamed broccoli and watch them actually eat their vegetables because the creamy sauce makes everything taste good.
• Leftover slices make an excellent next-day lunch, packed in a container and reheated at work, they'll make your coworkers jealous.

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This lasagna has become my answer to cold nights, surprise guests, and anyone who insists they don't like white sauce. One pan, a little patience, and you'll have something that feels like a warm hug on a plate.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken works wonderfully. Simply shred it to match the texture of cooked chicken breast. This can actually add more flavor to your dish and saves preparation time.

→ What's the best way to prevent a watery lasagna?

Make sure to drain the spinach thoroughly after sautéing and allow it to cool slightly before mixing into the ricotta. Additionally, don't over-wet your ingredients and ensure your Alfredo sauce has the right consistency before layering.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the lasagna completely, cover with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking from cold.

→ What vegetables can I substitute for spinach?

Kale, chard, or even broccoli work well. Make sure to finely chop and cook down any vegetable to remove excess moisture. Mushrooms are another excellent addition if you want an earthy flavor.

→ How do I know when the lasagna is done baking?

The lasagna is ready when the top is golden brown and bubbling around the edges. A toothpick inserted into the center should come out warm. Let it rest 10-15 minutes before cutting to allow the layers to set properly.

→ Can I make my own Alfredo sauce?

Yes. Melt 4 tablespoons butter, whisk in 4 tablespoons flour to create a roux, then gradually add 2 cups heavy cream and 1 cup whole milk while stirring. Add 1 cup grated Parmesan, salt, and pepper to taste for a homemade version.