This easy chicken Alfredo lasagna recipe is creamy, cheesy comfort food. Use either commercial Alfredo sauce or homemade (recipe included). Save time by using rotisserie chicken!
1poundboneless skinless chicken breastgrilled and cut into bite-size pieces
1cupsliced fresh mushroomsoptional
½cupchopped onion
2clovegarlicminced
1tablespoonolive oil
32 ouncesAlfredo sauceuse canned or the homemade recipe below
1poundricotta cheeseI prefer whole milk ricotta
½cupshredded Parmesan cheesedivided use
1 ½cupsshredded mozzarelladivided use
1egglightly beaten
1tablespoonfresh chopped basil leaves
½teaspoonItalian seasoning
9lasagna noodlescooked and drained
Homemade Alfredo Sauce
2cupsbutter
2cupsheavy cream
2cupsParmesan cheeseshredded (not the kind in the can)
1 teaspoongarlic powder
Pinchground 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 over medium heat.
Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
In a small bowl, combine the ricotta cheese, ¼ cup Parmesan cheese, egg, and herbs.
Add a few spoonfuls of the Alfredo sauce mixture to the bottom of a lasagna pan.
Put 3 cooked lasagna noodles in a layer over the top.
Spread ½ of the cheese mixture over the top of the lasagna noodles.
Sprinkle ½ the chicken over that.
Spoon about ⅓ of Alfredo that's left over the top.
Sprinkle on ½ 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 and the internal temperature is 165 to 175 degrees.
Remove from oven.
Allow to rest for 10 minutes before cutting.
Creamy 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
When lasagna is made with fresh pasta it is out of this world. Give it a try sometime!Storage:Let come to room temperature and then store covered, in the refrigerator, up to 5 days. Freeze for up to 3 months.Thaw overnight in the refrigerator before baking or reheating frozen lasagna.Expert Tip:If you are going to use the kind of lasagna noodles that you don't have to pre-cook add about ⅓ cup milk to the lasagna before covering and putting in the oven. Just carefully pour it around the sides of the noodles.
The sauce can be made ahead and refrigerated.
The whole dish can be assembled up to two days before you plan on serving it, covered, and refrigerated.
Save time by buying a rotisserie chicken or cooked chicken breast from the deli.
A jarred sauce works fine in this - the homemade is better but sometimes you just need something easy.
You can use classic lasagna noodles or the kind that you don't have to pre-cook.
If the sauce isn't thick enough for your tastes simply add a little more cheese.
You can add broccoli, spinach, mushrooms, chiles... whatever you like or happen to have on hand.
No need to cook the spinach (if you're using it) before adding to the dish - it will cook down in the oven.
Pork or veal work well in this dish. Game birds do not because of the strong flavors.
Spray the underside of the aluminum foil with no-stick cooking spray. This will keep the cheese from sticking to it as it's baking.