Cheesy Chicken Alfredo Lasagna (Print Version)
# Ingredients:
→ Alfredo Sauce
01 -
4 tablespoons (60g) unsalted butter
02 -
4 cloves garlic, minced
03 -
2 tablespoons all-purpose flour
04 -
2 cups (480ml) heavy cream
05 -
1 cup (240ml) milk
06 -
1 ½ cups (150g) grated Parmesan cheese
07 -
Salt and pepper to taste
08 -
Pinch of nutmeg (optional)
→ Lasagna
09 -
9 lasagna noodles (or no-boil noodles)
10 -
2 ½ cups cooked shredded chicken
11 -
2 cups shredded mozzarella cheese
12 -
1 cup ricotta cheese
13 -
1 egg
14 -
1 cup shredded provolone or Italian blend cheese
15 -
1 tablespoon chopped parsley, for garnish
# Instructions:
01 -
In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1–2 minutes. Gradually whisk in heavy cream and milk until smooth. Simmer and stir until the sauce thickens, about 5–7 minutes. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until melted and smooth. Remove from heat.
02 -
In a bowl, mix ricotta cheese with egg and a pinch of salt. Set aside. Cook lasagna noodles according to package instructions (if not using no-boil noodles).
03 -
Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over noodles. Add half of the shredded chicken. Sprinkle 1/3 of the mozzarella and provolone cheeses. Spoon over some Alfredo sauce. Repeat layers: noodles, ricotta mixture, chicken, cheese, and Alfredo sauce. Top with the final layer of noodles, remaining Alfredo sauce, and remaining cheeses.
04 -
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden. Let it rest for 10–15 minutes before slicing.
05 -
Garnish with parsley and serve with garlic bread, a crisp green salad, or steamed broccoli.
# Notes:
01 -
Store leftovers in the fridge for up to 4 days or freeze in portions for up to 2 months. Reheat covered with foil in the oven.