Description
This Creamy Chicken Spinach Alfredo Lasagna is a comforting, crowd-pleasing dinner featuring layers of tender chicken, fresh spinach, creamy ricotta, and gooey cheese, all brought together with rich Alfredo sauce. It’s easy to make, perfect for busy weeknights or potlucks, and reheats beautifully for delicious leftovers.
Ingredients
- 12 sheets lasagna noodles (regular or oven-ready)
- 3 cups cooked chicken, shredded (rotisserie or leftover baked/poached)
- 3 cups Alfredo sauce (homemade or two 15-oz jars)
- 1 1/2 cups ricotta cheese (full-fat or part-skim)
- 4 cups fresh spinach (about 5 oz, chopped; or thawed and drained frozen spinach)
- 1 large egg
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions, then drain and lay flat on a towel. Skip this step if using oven-ready noodles.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, salt, pepper, and nutmeg if using. Stir in the cooled spinach until evenly mixed.
- If not already shredded, use two forks to shred the cooked chicken. Toss shredded chicken with 1 cup of Alfredo sauce.
- Spread 1/2 cup Alfredo sauce in the bottom of a 9×13-inch baking dish. Layer 3-4 noodles over the sauce, slightly overlapping. Spread half the ricotta-spinach mixture over the noodles. Top with half the chicken mixture, then sprinkle with 1/2 cup mozzarella and a little Parmesan. Repeat layers: noodles, ricotta-spinach, chicken, mozzarella, and Parmesan.
- Finish with a final layer of noodles, the remaining Alfredo sauce, and the rest of the mozzarella and Parmesan. Ensure noodles are fully covered.
- Cover the dish tightly with aluminum foil (spray the underside with cooking spray to prevent sticking). Bake for 30 minutes. Uncover and bake another 15-20 minutes, until the top is golden and bubbling. Broil for 2-3 minutes at the end for extra browning if desired.
- Let the lasagna rest for at least 10-15 minutes before slicing. Serve warm.
Notes
For best results, let the lasagna rest before slicing to help the layers set. Use oven-ready noodles to save time. Freshly shredded cheese melts better than pre-shredded. Make ahead and refrigerate for up to 24 hours before baking, or freeze for up to 2 months. For a vegetarian version, omit chicken and double the spinach or add sautéed mushrooms or zucchini.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of lasagna (about 1 slice)
- Calories: 480
- Sugar: 4
- Sodium: 950
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 2
- Protein: 30
Keywords: chicken alfredo lasagna, creamy lasagna, spinach lasagna, comfort food, easy dinner, rotisserie chicken, weeknight meal, make ahead, family dinner, potluck