Cheesy Chicken Alfredo Lasagna (Print Version)
# Ingredients:
→ Pasta Layer
01 -
9 lasagna noodles, cooked and drained
→ Cheese Mixture
02 -
2 cups ricotta cheese
03 -
1 large egg
04 -
1/2 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
→ Filling and Topping
06 -
2 cups cooked and shredded chicken
07 -
2 cups Alfredo sauce
08 -
2 cups shredded mozzarella cheese
09 -
1 cup freshly grated Parmesan cheese
10 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
02 -
In a medium bowl, mix together the ricotta cheese, egg, garlic powder, and Italian seasoning until smooth. Set aside.
03 -
Spread 1/3 cup of Alfredo sauce evenly over the bottom of the baking dish.
04 -
Arrange 3 cooked lasagna noodles over the Alfredo sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the chicken. Pour 1/3 of the remaining Alfredo sauce over the chicken, and sprinkle with 1/3 of the mozzarella cheese.
05 -
Repeat the layering process (noodles, ricotta mixture, chicken, Alfredo sauce, mozzarella) two more times. Top with Parmesan cheese for a golden crust.
06 -
Cover the dish with aluminum foil, ensuring it does not touch the cheese. Bake for 25 minutes.
07 -
Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbling with golden edges.
08 -
Allow the lasagna to rest for 10 minutes before serving. Garnish with fresh parsley.
# Notes:
01 -
Add sautéed mushrooms or spinach for extra flavor.
02 -
Rotisserie chicken is a convenient option for this recipe.
03 -
Homemade Alfredo sauce can be prepared ahead to save time during assembly.
04 -
This lasagna reheats well, making it ideal for leftovers.