Description
A straightforward recipe for a rich, creamy, and cheesy layered lasagna featuring tender chicken and homemade Alfredo sauce. This dish is perfect for a satisfying family dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 cups prepared Alfredo sauce (store-bought or homemade)
- 12 lasagna noodles, cooked according to package directions
- 3 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a medium bowl, mix the ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and pepper. Set aside.
- Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
- Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta mixture evenly over the noodles.
- Sprinkle half of the shredded chicken over the ricotta layer.
- Spoon about 1 cup of Alfredo sauce over the chicken layer, then sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers: four more noodles, the remaining ricotta mixture, the remaining chicken, 1 cup of Alfredo sauce, and 1 cup of mozzarella cheese.
- Top with the final four noodles. Pour the remaining 1 cup of Alfredo sauce over the top layer of noodles, spreading to cover completely.
- Sprinkle the remaining 1 cup of mozzarella cheese and a little extra Parmesan cheese on top.
- Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- For Chicken Lasagna Rolls: Instead of layering, mix the shredded chicken into the ricotta mixture. Spread a thin layer of Alfredo sauce on each cooked noodle. Spread the chicken-ricotta mixture over the sauce, roll up tightly, and place seam-side down in the baking dish. Top with remaining sauce and cheese before baking.
- You can use rotisserie chicken to save time.
- This lasagna freezes well before baking. Cover tightly with foil and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the bake time.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 30
- Cholesterol: 95