Chicken Alfredo Lasagna
Creamy and delicious Chicken Alfredo Lasagna with layers of ricotta, mozzarella, and tender chicken.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 12 lasagna noodles
- 2½ cups ricotta cheese
- ¾ cup grated parmesan cheese
- 1 large egg
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups cooked chicken (shredded)
- 30 ounces jarred Alfredo sauce
- 4 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley (chopped, for garnish)
- red pepper flakes (optional garnish)
Instructions
- Preheat the oven to 375°F and lightly spray a 9 x 13-inch baking dish.
- Cook lasagna noodles in salted boiling water according to package instructions; drain and set aside.
- In a medium bowl, mix ricotta, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
- In the prepared baking dish, spread a layer of Alfredo sauce. Place three noodles on top, followed by a layer of ricotta mixture, shredded chicken, another drizzle of Alfredo sauce, and mozzarella cheese. Repeat this layering process two more times.
- For the final layer, add three noodles over the top layer of filling and pour remaining Alfredo sauce over all. Sprinkle with remaining parmesan and mozzarella cheese.
- Cover with foil and bake for 30-35 minutes; then remove foil and bake for an additional 10-15 minutes until golden brown.
- Let it rest before slicing into squares.
Notes
- For added flavor, consider using fresh herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg