Chicken Alfredo Lasagna
Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 cup onion finely chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 15 ounces ricotta cheese whole milk preferred
- 1/4 teaspoon black pepper freshly ground
- 1 1/2 teaspoons salt
- 3 cups shredded rotisserie chicken skin removed
- 15 lasagna noodles cooked al dente
- 3 cups shredded mozzarella cheese
Instructions
- Begin by preheating your oven to 350°F. This ensures your lasagna will cook evenly.
- Melt the butter in a large skillet over medium-high heat. Add the minced garlic and chopped onion, cooking until the onion is soft (3-5 minutes).
- Add the fresh baby spinach to the skillet, stirring until it wilts down.
- Pour in the heavy cream, and stir in the grated Parmesan cheese, ricotta cheese, black pepper, and salt. Add the shredded chicken last. Let the mixture come to a simmer, then remove from heat.
- In a 9x13 inch deep baking dish, spread a spoonful of the Alfredo mixture on the bottom. Place about 5 lasagna noodles over the sauce, slightly overlapping.
- Spoon a generous amount of the chicken Alfredo mixture over the noodles, spreading it evenly. Sprinkle a third of the shredded mozzarella cheese on top.
- Continue layering with noodles, Alfredo mixture, and mozzarella cheese until all ingredients are used, finishing with a layer of cheese on top for the crust.
- Cover with foil and bake for about 35 minutes.
- Remove the foil and broil for an additional 2-3 minutes.
- Let the lasagna sit for about 10 minutes before slicing.
Nutrition
Calories: 497kcalCarbohydrates: 25gProtein: 20gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 123mgSodium: 656mgPotassium: 292mgFiber: 1gSugar: 3gVitamin A: 2921IUVitamin C: 6mgCalcium: 310mgIron: 1mg
Tried this recipe?Let us know how it was!