Alfredo Chicken Lasagna
This effortless Chicken Alfredo Lasagna combines rotisserie chicken, creamy Alfredo sauce, and melty mozzarella cheese. It’s a dish designed to satisfy family and friends with its rich, comforting flavors.
Ingredients
- 3 cups shredded rotisserie chicken
- 2 tablespoons unsalted butter
- 2 garlic cloves finely minced
- 1 cup chopped onion
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 15 ounces ricotta cheese
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
- 15 lasagna noodles cooked to al dente
- 3 cups shredded mozzarella cheese
Instructions
- Preheat a large skillet over medium-high heat, adding the unsalted butter, minced garlic, and chopped onion. Sauté until the onion turns translucent.
- Stir in the baby spinach until it wilts down, blending well with the other ingredients.
- Mix in the heavy cream, grated Parmesan, ricotta cheese, black pepper, salt, and the shredded chicken. Bring the mixture to a gentle simmer, then take it off the heat.
- Spread a thin layer of the chicken Alfredo mixture at the bottom of a 9×13-inch baking dish. Arrange 5 lasagna noodles over the mixture.
- Add a generous portion of the chicken Alfredo mixture over the noodles, then sprinkle with one-third of the shredded mozzarella.
- Repeat the layers of noodles, Alfredo mixture, and mozzarella until all the ingredients are used, ensuring that the topmost layer is mozzarella.
- Cover the dish with foil and bake in a preheated oven at 350°F for 30 to 35 minutes.
- Remove the foil and broil for 2 to 3 minutes until the cheese on top becomes golden brown.
- Allow the lasagna to rest for 10 to 15 minutes before slicing and serving.