Chicken Alfredo Lasagna
A creamy, cheesy lasagna with layers of chicken, Alfredo sauce, spinach, and plenty of cheese, perfect for sharing.
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup onion (chopped)
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat a large skillet over medium-high heat. Add butter, garlic, and onion, cooking until the onion is translucent.
- Add spinach and stir until wilted.
- Pour in heavy cream, stirring gently. Once hot, add Parmesan and ricotta, stirring until melted.
- Season with salt and pepper, then fold in shredded chicken.
- Preheat oven to 350°F (175°C) and prepare a 9 x 13-inch baking dish.
- Spread a spoonful of the chicken Alfredo mixture on the bottom of the dish.
- Lay down five lasagna noodles, then top with Alfredo mixture and one-third of mozzarella cheese.
- Repeat layers until all noodles and mixture are used, finishing with cheese on top.
- Cover with foil and bake for 35 minutes. Remove foil and broil for 2-3 minutes until golden.
- Let rest for a few minutes before cutting and serving.
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Notes
Store leftovers in an airtight container for up to 3-4 days.