Treat yourself to the ultimate comfort food with this Chicken Alfredo Lasagna, featuring a luscious combination of creamy Alfredo sauce, succulent chicken, spinach, and layers of lasagna noodles. Topped with melted mozzarella and Parmesan cheese, this dish is a perfect choice for anyone craving a rich and satisfying meal!
INGREDIENTS
- Lasagna Noodles: 12-15 pieces
- Unsalted Butter: 2 tablespoons
- Minced Garlic: 4 cloves
- Finely Chopped Onion: 1 small
- Fresh Baby Spinach: 10 oz
- Heavy Cream: 4 cups
- Freshly Grated Parmesan Cheese: 1 1/2 cups
- Ricotta Cheese: 15 oz
- Dried Basil: 1 teaspoon
- Cooked and Shredded Chicken: 3 cups
- Grated Mozzarella Cheese: 4 cups
- Kosher Salt and Freshly Ground Black Pepper: To taste
- Fresh Parsley (Optional): For garnish
INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
- In a separate 9×13-inch pan or similar shallow dish, arrange the lasagna noodles. Pour hot water over them to submerge completely, and let them soak for at least 30 minutes, gently stirring occasionally to prevent sticking.
- In a large skillet, melt the butter over medium-high heat. Add the chopped onion and cook until soft and translucent, about 10 minutes. Stir in the minced garlic and cook for another 2 minutes.
- Add the fresh spinach to the skillet and cook until wilted, then pour in the heavy cream and add the dried basil. Season generously with salt and pepper, and bring to a simmer.
- Stir in the Parmesan and ricotta cheeses, allowing them to melt into the sauce. Add the shredded chicken and mix well. If the sauce is too runny, let it simmer for a few more minutes to thicken.
- Spread a thin layer of the Alfredo sauce mixture on the bottom of the prepared baking dish. Place a layer of soaked lasagna noodles on top.
- Layer one-third of the Alfredo sauce over the noodles, followed by one-third of the grated mozzarella. Repeat the layering process until all ingredients are used, ensuring the mozzarella forms the top layer.
- Cover the baking dish with foil and bake for 45 minutes. For a golden, bubbly top, uncover the dish and broil for an additional 2-3 minutes.
- Let the lasagna rest for 10 minutes before serving to allow it to set. Garnish with fresh parsley if desired. Serve and enjoy!
