This Chicken Alfredo Lasagna is a creamy, cheesy dream! Layers of tender chicken, silky alfredo sauce, and gooey cheese come together for a dish everyone will love.
Who needs regular lasagna when you can have this creamy twist? I can never wait long before digging in. Pair it with a salad, and dinner is ready!
Key Ingredients & Substitutions
Lasagna Noodles: Traditional lasagna noodles work well, but you can use no-boil noodles for quicker prep. Just be sure to add a bit more sauce to keep everything moist.
Chicken: I like using rotisserie chicken for ease. You can replace it with cooked turkey or even sauté some mushrooms for a vegetarian option.
Alfredo Sauce: Store-bought is fine, but homemade can really elevate the dish. If you want a lighter version, try swapping some cream for low-fat milk or using a cashew cream for a dairy-free alternative.
Cheese Mix: I love the combo of mozzarella and Parmesan! If you’re avoiding dairy, nutritional yeast can add a cheesy flavor. Vegan cheese also works great here.
What’s the Best Way to Make a Creamy Sauce for Your Lasagna?
The sauce is crucial for a rich flavor and creamy texture. Start by making a roux with butter and flour to thicken it. This technique ensures your sauce isn’t watery. Follow these steps:
- Heat the butter in a medium saucepan, add minced garlic, and sauté for 1 minute.
- Whisk in the flour, stirring for 1-2 minutes until lightly golden.
- Gradually add milk, whisking constantly until thick (about 5 minutes).
This will create a wonderfully creamy sauce that clings to the noodles. Remember, patience is key!
Delicious Chicken Alfredo Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 12 lasagna noodles
- 2 cups cooked chicken breast, shredded or diced
For the Sauces and Cheeses:
- 4 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
For the Sauce Base:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Chicken Alfredo Lasagna takes about 20 minutes to prepare and about 45-50 minutes to bake. You’ll love how quickly it comes together for a delicious dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 375°F (190°C). While it’s heating, grease a 9×13 inch baking dish with some butter or cooking spray to prevent sticking.
2. Cook the Lasagna Noodles:
Cook the lasagna noodles according to the package instructions until they are al dente (firm but cooked through). Once done, drain them and lay them flat on a clean surface to avoid sticking together later.
3. Make the Sauce Base:
In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 1 minute until it smells great. Next, whisk in the flour and cook for an additional 1-2 minutes, stirring continuously to create a smooth roux.
4. Thicken the Sauce:
Gradually add the 2 cups of milk to the saucepan, whisking constantly until the sauce thickens—this should take about 5 minutes. Remove the saucepan from heat, then stir in 3 cups of the Alfredo sauce, Italian seasoning, salt, and pepper to taste. This delicious mixture will be your creamy pasta sauce.
5. Mix the Chicken and Cheese:
In a large bowl, combine the cooked chicken, ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Mix everything together until well combined—this will create a flavorful filling!
6. Assemble the Lasagna:
To put it all together, spread a thin layer of the Alfredo sauce mixture at the bottom of your prepared baking dish. Then, lay down 4 lasagna noodles evenly over the sauce. On top of the noodles, spread half of your chicken and cheese mixture, followed by a spoonful of a third of the Alfredo sauce. Repeat these layers once more: noodles, remaining chicken mixture, and another third of the sauce.
7. Final Layer and Bake:
For the top layer, place the remaining noodles and pour the rest of the Alfredo sauce over everything. Finally, sprinkle the remaining mozzarella and Parmesan cheese evenly on top.
8. Bake to Perfection:
Cover the lasagna with foil and place it in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
9. Serve and Enjoy:
Once baked, let the lasagna cool and rest for about 10 minutes before cutting into it. Garnish with chopped fresh parsley for a touch of color, and then enjoy this creamy, cheesy Chicken Alfredo Lasagna while it’s warm!
Can I Use No-Boil Lasagna Noodles?
Yes! If you’re using no-boil noodles, just ensure to add a little extra Alfredo sauce to keep the dish moist. They will absorb some liquid as they cook.
Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the lasagna a day in advance, cover it tightly, and store it in the refrigerator. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm it up in the oven at 350°F until heated through.
Can I Freeze Chicken Alfredo Lasagna?
Yes, you can freeze it! Assemble the lasagna but don’t bake it; cover it well with foil and plastic wrap. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then bake as directed.
