Amazing Chicken Alfredo Lasagna
A creamy and cheesy lasagna combining tender chicken, layers of pasta, and a luscious Alfredo sauce, perfect for family gatherings or cozy dinners.
Ingredients
Lasagna Layers
- 12 pieces lasagna noodles (uncooked)
- 2 cups cooked chicken (shredded or cubed)
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups mozzarella cheese (shredded)
- 1 cup ricotta cheese
- 1 cup Parmesan cheese (grated)
- 1 tablespoon Italian seasoning
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish.
- Since you’re using uncooked lasagna noodles, there’s no need to pre-cook them. They will soften up wonderfully in the oven.
- In a bowl, combine the cooked chicken, ricotta cheese, Italian seasoning, salt, and pepper. Make sure everything is well mixed.
Layering
- Spread a thin layer of Alfredo sauce at the bottom of the baking dish.
- Layer three noodles over the sauce.
- Spread half of the chicken mixture evenly over the noodles, followed by a layer of Alfredo sauce, and then sprinkle with a third of the mozzarella and Parmesan cheeses.
- Repeat the layering process two more times: noodles, chicken mixture, Alfredo sauce, and cheese—until you finish with a final layer of noodles topped with Alfredo sauce and the remaining mozzarella and Parmesan cheese.
Baking
- Cover the baking dish with foil to keep it from browning too much and bake for about 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna sit for about 10 minutes before slicing. Garnish with fresh parsley, if desired.
Notes
Leftover lasagna can be refrigerated for up to three days or frozen for up to two months. Thaw in the fridge overnight before reheating. Serve with a fresh side salad or garlic bread for a complete meal.