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A slice of Chicken lasagna on a plate
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Chicken Alfredo Lasagna

Chicken alfredo lasagna marries traditional Italian lasagna with the tender protein punch of chicken in this party-perfect awesome dish!
Course Chicken Dinner, Main Course
Cuisine American
Keyword Chicken Alfredo Lasagna, Chicken Alfredo Lasagna Recipe, Chicken Lasagna Recipe, How Do I Make Chicken Lasagna, How To Make Chicken Lasagna
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 819kcal
Author Kathleen

Ingredients

Ricotta Filling:

  • 2 large eggs, lightly beaten
  • 24 ounces whole milk ricotta
  • 1 cup sour cream
  • 1 1/2 cups Parmesan cheese
  • 1 cup mozzarella, shredded
  • 2 (10-ounce) package frozen chopped spinach,  thawed and added to a fine sieve and pressed very firmly with the back of a large spoon to remove all moisture.
  • 1/2 cup fresh basil, julienned
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup onion, finely diced
  • 1 tablespoon garlic
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half and half
  • 1 cup chicken broth
  • 1/2 cup Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Layering Ingredients:

  • 12 lasagna noodles, cooked and cooled
  • 1 rotisserie chicken, cut into bite-sized pieces, skin, and bones removed and discarded
  • 16 ounces mozzarella, shredded
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF (177ºC). Spray a deep 9X13-inch baking dish with nonstick cooking spray; set aside.
  • Stir together all the ingredients for the ricotta filling in a mixing bowl until well combined; set aside.
  • In a large, high-sided skillet, melt the butter (1/4 cup) over medium-low heat. Add onion (1/4 cup) and garlic (1 tablespoon) and saute until soft, about 8-10 minutes. Sprinkle flour (1/4 cup) over onions and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in half and half (1 1/2 cups) and chicken broth (1 cup) until smooth.
  • Return skillet to low heat and stir in Parmesan (1/2 cup), salt (1/2 teaspoon), and pepper (1/4 teaspoon), then simmer gently until cheese is melted.

Assembly:

  • Spread about 1 cup of the sauce on the prepared baking dish. Layer 4 noodles to cover the bottom of the dish, then half the ricotta mixture, half the chicken, 1/3 of the mozzarella, and 1/3 of the sauce. Repeat the layers again. Top with the remaining 4 noodles, then the remaining sauce and remaining cheese.
  • Cover lasagna with foil and bake in the preheated oven for 30 minutes. Uncover and bake for 20-30 minutes or until the lasagna is bubbly and the cheese is golden.

Nutrition

Serving: 1/8 of the recipe | Calories: 819kcal | Carbohydrates: 44g | Protein: 44g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 210mg | Sodium: 1377mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1753IU | Vitamin C: 4mg | Calcium: 940mg | Iron: 2mg