Chicken Alfredo Lasagna
A comforting dish featuring layers of tender lasagna noodles, creamy Alfredo sauce, juicy shredded chicken, and melted cheese, perfect for dinner guests or a cozy family meal.
Ingredients
Pasta and Sauces
- 9 pieces lasagna noodles Cook according to package directions
- 3 cups Alfredo sauce Can be homemade or store-bought
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Chicken and Eggs
- 2 cups cooked chicken Shredded
- 1 piece egg
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Garnish
- 2 tablespoons chopped fresh parsley Optional, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Assembly
- Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
- Place 3 lasagna noodles over the sauce, slightly overlapping.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, 1 cup of Alfredo sauce, and 1/2 cup of mozzarella cheese.
- Repeat the layers: 3 more noodles, the remaining ricotta mixture, the remaining chicken, 1 cup of Alfredo sauce, and 1/2 cup of mozzarella cheese.
- Top with the final 3 noodles, the remaining Alfredo sauce, and the remaining mozzarella and Parmesan cheeses.
Baking
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh parsley if desired and serve hot.
Notes
Use no-boil lasagna noodles for a quicker preparation, but add a little extra sauce since they absorb more liquid. Shred your own cheese for better melting and creamier texture.