Description
Indulge in this creamy and flavorful Chicken Lasagna for a satisfying meal that the whole family will love. Layers of tender chicken, rich Alfredo sauce, and gooey cheese make this dish a standout favorite.
Ingredients
Scale
Lasagna Noodles:
- 9 lasagna noodles
Chicken Mixture:
- 2 tablespoons olive oil
- 1 pound cooked chicken breast (shredded or chopped)
Ricotta Mixture:
- 2 cups ricotta cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Layers:
- 3 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
Additional:
- 3 cups Alfredo sauce
- 2 cups fresh spinach (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the noodles: Cook lasagna noodles according to package directions, then drain and set aside.
- Prepare the chicken: In a skillet over medium heat, warm the olive oil and add the shredded chicken just to heat through.
- Make the ricotta mixture: In a bowl, mix ricotta cheese, egg, garlic powder, salt, and black pepper until smooth.
- Layer the lasagna: In a 9×13-inch baking dish, layer ingredients as follows: Alfredo sauce, lasagna noodles, ricotta mixture, chicken, spinach, mozzarella, and repeat. Top with remaining noodles, Alfredo sauce, mozzarella, and Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- You can use rotisserie chicken for convenience.
- Add sautéed mushrooms or steamed broccoli for extra vegetables.
- Make ahead and refrigerate for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 2g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
