Chicken Alfredo Lasagna

Change up your lasagna game with this super creamy Chicken Alfredo Lasagna! With layers of noodles, chicken and ricotta filling, Alfredo sauce and mozzarella cheese, it's sure to be a dinner winner!

Prep Time30

Cook Time1 15

Cool Time15

Total Time2

Course: Main Course

Cuisine: American, Italian

Keyword: lasagna

Servings: servings

Calories: 505kcal

Author: Kelsey Byrnes

Equipment

1 9x13-inch baking dish

Ingredients

9 lasagna noodles
3 cups ricotta cheese
3 cups diced chicken
1 1/2 cups chopped fresh spinach loosely packed
1 egg
1/2 teaspoon Italian seasoning
4 cups shredded mozzarella cheese divided
32 ounces Alfredo sauce
8 ounces cream cheese softened
1 cup milk

Instructions

Preheat oven to 350℉ and grease a 9x13-inch baking dish; set aside.
Boil the lasagna noodles as instructed on the box. Drain the water and set the noodles aside.
9 lasagna noodles
In a large bowl, combine the ricotta cheese, diced chicken, chopped spinach, egg, Italian seasoning and 3 cups of the mozzarella cheese.
3 cups ricotta cheese, 3 cups diced chicken, 1 1/2 cups chopped fresh spinach, 1 egg, 1/2 teaspoon Italian seasoning, 4 cups shredded mozzarella cheese
In a separate bowl, whisk together the Alfredo sauce, softened cream cheese and milk.
32 ounces Alfredo sauce, 8 ounces cream cheese, 1 cup milk
Spoon 1 cup of the sauce mixture into the bottom of the baking dish.
Next, layer 3 noodles, 2 cups of the filling and 1 1/2 cups of the sauce. Repeat two more times.
Top with the remaining mozzarella cheese.
Cover with aluminum foil and bake for 60 minutes.
Remove the foil and bake an additional 15 minutes or until the cheese on top is golden brown.
Let set for 15 minutes then cut into squares and serve warm.

Notes

If you prefer to use "Oven Ready Lasagna Noodles," you will not need to boil them before adding them to the lasagna. Use them right out of the box, however, you'll want to increase the milk in the sauce to a total of 2 cups. This will give enough moisture for the noodles to cook without resulting in a dry lasagna.

Though I don't recommend freezing this lasagna, you can assemble it up to 2 days in advance before baking. Please note that if you bake it after having it in the fridge, it'll take a bit longer to bake.

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