chicken alfredo lasagna
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Alfredo Chicken Lasagna

Rich Alfredo sauce and grilled chicken stand in for the traditional meat and tomatoes in this delicious lasagna variation.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 384kcal
Author Marye Audet-White

Ingredients

  • 1 pound boneless skinless chicken breast grilled and cut into bite-size pieces
  • 1 cup sliced fresh mushrooms optional
  • 1/2 cup chopped onion
  • 2 clove garlic minced
  • 1 tablespoon olive oil
  • Alfredo sauce recipe below
  • 1 pound ricotta cheese whole milk if possible.
  • 1/2 cup shredded Parmesan cheese divided use
  • 1 1/2 cups shredded mozzarella divided use
  • 1 egg lightly beaten
  • 1 tablespoon fresh chopped basil leaves
  • 1/2 teaspoon Italian seasoning
  • 9 lasagna noodles cooked and drained

Alfredo Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese shredded (not the kind in the can)
  • 1/4 teaspoon garlic powder
  • Pinch ground nutmeg

Instructions

  • In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
  • Gradually stir in Alfredo sauce.
  • Bring to a simmer.
  • Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
  • In a small bowl, combine the ricotta cheese, 1/4 cup Parmesan cheese, egg, and herbs.
  • Add a few spoonfuls of the Alfredo mixture to the bottom of a lasagna pan.
  • Put 3 lasagna noodles over the top.
  • Spread 1/2 of the cheese mixture over the top of the lasagna noodles.
  • Sprinkle the chicken over that.
  • Spoon about 1/3 of Alfredo that's left over the top.
  • Sprinkle on 1/2 cup of the Mozzarella over the top.
  • Add 3 more lasagna noodles and repeat the layers.
  • Add the last lasagna noodles to the top.
  • Spread with the remaining Alfredo.
  • Sprinkle with the reserved Parmesan and the remaining Mozzarella.
  • Cover with aluminum foil and bake at 350F for 30 minutes.
  • Uncover and bake for about 10 - 15 more minutes, or until bubbly.
  • Remove from oven.
  • Allow to rest for 10 minutes before cutting.

Alfredo Sauce

  • Melt the butter slowly in a saucepan. Don't let it boil up or the sauce will not set up right.
  • Whisk in the cream and simmer for about 3 minutes.
  • Add the garlic and the nutmeg.
  • Remove from heat and stir in the grated Parmesan.Continue to stir until the sauce is smooth and all of the Parmesan is melted.

Notes

You can add baby spinach leaves to this. Just sprinkle the raw leaves over the sauce on each layer except the top. They will cook as the lasagna bakes.

Nutrition

Calories: 384kcal | Carbohydrates: 18g | Protein: 22g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 308mg | Potassium: 292mg | Fiber: 0g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 1.2mg | Calcium: 268mg | Iron: 0.8mg