The Easiest, Creamiest Chicken Alfredo Lasagna You'll Ever Make 🍝
This easy Chicken Alfredo Lasagna recipe is a creamy, cheesy dream! 🧀 Layers of noodles, rotisserie chicken, ricotta, and homemade alfredo sauce. A simple, crowd-pleasing dinner!
Ingredients
- For the Chicken & Sauce:
- 2 cups shredded chicken from a rotisserie chicken
- 3 cups homemade alfredo sauce or 1 (24 oz jar)
- 1 tbsp olive oil
- For the Ricotta Layer:
- 15 oz whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- ½ tsp garlic powder
- Black pepper to taste
- The Rest:
- 9 lasagna noodles oven-ready/no-boil recommended
- 3 cups shredded mozzarella cheese
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- If using regular noodles, cook them according to package directions until al dente. Drain and lay them flat.
- In a medium bowl, combine the shredded chicken with 1/2 cup of the alfredo sauce.
- In a separate bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, garlic powder, and black pepper.
- Spread 3/4 cup of plain alfredo sauce on the bottom of the prepared baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Spoon half of the chicken mixture over the ricotta layer.
- Drizzle 3/4 cup of alfredo sauce over the chicken, then sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers: noodles, remaining ricotta, remaining chicken, 3/4 cup alfredo sauce, and 1 cup mozzarella.
- For the final layer, place the last 3 noodles on top. Spread the remaining alfredo sauce over the noodles and sprinkle with the final cup of mozzarella cheese.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Video
Notes
Notes
- Make-Ahead: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time.
- Resting Time: Letting the lasagna rest after baking is crucial for clean slices.
- Serving Suggestion: Serve with a fresh green salad and garlic bread.
- 9x13 inch Baking Dish
- Large Pot (if not using no-boil noodles)
- Mixing Bowls
- Whisk
- Measuring Cups/Spoons
- Cheese Grater
(Estimated - you can adjust or use a calculator)
- Calories: 580
- Carbohydrates: 32g
- Protein: 32g
- Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 135mg
- Sodium: 920mg
- Fiber: 1g
- Sugar: 3g