Chicken Alfredo Lasagna Layers (Printable Version)

Layers of tender chicken, creamy sauce, spinach, and mozzarella create a comforting Italian classic.

# What You'll Need:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 lasagna noodles (regular or oven-ready)

→ Vegetables

03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced

→ Sauces & Dairy

06 - 4 cups Alfredo sauce (store-bought or homemade)
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg

→ Spices & Seasonings

11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Optional

14 - 2 tablespoons fresh parsley, chopped (for garnish)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - If using regular noodles, cook according to package directions until al dente. Drain and set aside.
03 - In a skillet over medium heat, sauté diced onion in olive oil for 3-4 minutes until softened. Add minced garlic and cook for 1 minute. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat to cool slightly.
04 - Combine ricotta cheese, egg, half of the Parmesan, Italian herbs, salt, and pepper in a bowl. Mix in the cooled spinach mixture until well incorporated.
05 - Spread ½ cup Alfredo sauce evenly on the bottom of the baking dish. Arrange 4 noodles over the sauce.
06 - Spread half of the ricotta-spinach mixture over the noodles. Distribute half the chicken evenly on top. Drizzle with 1 cup Alfredo sauce and sprinkle with ⅔ cup mozzarella cheese.
07 - Add another layer of 4 noodles, followed by remaining ricotta mixture, remaining chicken, 1 cup Alfredo sauce, and ⅔ cup mozzarella.
08 - Top with the last 4 noodles, remaining Alfredo sauce, remaining mozzarella, and the rest of the Parmesan cheese.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 20 to 25 minutes until the casserole is bubbly and golden brown.
11 - Allow to stand for 10 to 15 minutes before slicing. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • It looks restaurant-impressive but actually comes together faster than ordering takeout.
  • The Alfredo sauce keeps everything impossibly creamy without drying out, even if you're eating leftovers days later.
  • You can prep most of it ahead and slide it into the oven whenever hunger strikes.
02 -
  • Don't skip the resting time no matter how hungry you are—those 10 to 15 minutes let the cheese set just enough to hold the layers intact, otherwise you'll get a delicious puddle instead of slices.
  • If your Alfredo seems too thick before baking, thin it slightly with a splash of milk because it won't loosen up much in the oven and you want creamy, not gluey layers.
03 -
  • Use rotisserie chicken from the grocery store deli—it's flavorful, convenient, and honestly better than what most home cooks achieve with boiled chicken.
  • Grate your mozzarella fresh from a block instead of using pre-shredded if you want that cheese to actually melt into silky layers instead of staying separated and clumpy.
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