Description
This Cheesy Chicken Alfredo Lasagna features layers of tender cooked lasagna noodles, creamy homemade Alfredo sauce with fresh spinach, shredded rotisserie chicken, and a blend of Parmesan, ricotta, and mozzarella cheeses. Baked to perfection and finished under the broiler for a golden bubbly top, this comforting Italian-American dish serves 12 and is perfect for family dinners or gatherings.
Ingredients
Scale
Alfredo Sauce Base
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
Vegetables
- 10 ounces fresh baby spinach
Alfredo Sauce
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
Protein and Pasta
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
Cheese Topping
- 3 cups shredded mozzarella cheese
Instructions
- Prepare the Alfredo Base: Heat a large skillet over medium-high heat and add the unsalted butter. Stir in the minced garlic cloves and chopped onion. Cook until the onion becomes translucent, about 4-5 minutes, to release aromatic flavors.
- Wilt the Spinach: Add the fresh baby spinach to the skillet and stir continuously. Cook for 2-3 minutes until the spinach wilts down completely and integrates with the base flavors.
- Make the Alfredo Sauce: Pour in the heavy cream and allow it to gently simmer. Add grated Parmesan cheese, ricotta cheese, black pepper, and salt. Stir constantly until the cheese melts fully and the sauce thickens slightly, forming a creamy, smooth consistency.
- Add Chicken: Stir in the shredded rotisserie chicken thoroughly, ensuring the meat is evenly coated in the Alfredo sauce. Heat through and then remove the skillet from heat to prevent overcooking.
- Layer the Lasagna: Preheat the oven to 350°F (175°C). Spread a large spoonful of the chicken Alfredo mixture to coat the bottom of a 9 x 13 inch deep baking dish. Arrange about 5 cooked lasagna noodles over the sauce evenly.
- Repeat Layers: Spoon a generous amount of the chicken Alfredo mixture over the noodles, then sprinkle one-third of the shredded mozzarella cheese. Continue layering noodles, Alfredo mixture, and mozzarella cheese until all fifteen noodles and sauces are used, finishing with mozzarella on top.
- Bake the Lasagna: Cover the assembled dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. This bakes the pasta fully while allowing the sauce to meld with the layers.
- Broil to Finish: Remove the foil and switch the oven to broil. Broil the lasagna for 2-3 minutes until the cheese topping becomes golden, bubbly, and slightly crisp. Watch carefully to avoid burning.
- Rest and Serve: Let the lasagna rest for 5-10 minutes after removing from the oven. This resting step allows the layers to set, making slicing easier and enhancing the flavors before serving.
Notes
- Use rotisserie chicken for convenience and added flavor, or substitute with cooked shredded chicken breast.
- If fresh spinach is unavailable, frozen spinach (thawed and drained) can be substituted.
- Ensure lasagna noodles are fully cooked or no-boil type to get tender layers after baking.
- Baking covered prevents drying out, while the broil step adds a delicious golden cheese crust.
- Resting the lasagna before serving helps the sauce thicken and hold the layers intact for neat slices.
- For a lighter version, you can reduce heavy cream quantity or use half-and-half, although sauce richness will vary.
