Cheesy Chicken Alfredo Lasagna (Printable Recipe)
Shredded chicken, Alfredo sauce, and three cheeses make this comforting lasagna a family favorite.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 lasagna noodles, cooked until al dente
02 -
3 cups shredded rotisserie chicken
03 -
4 cups Alfredo sauce (store-bought or homemade)
04 -
1 1/2 cups ricotta cheese
05 -
1 large egg
06 -
2 cups shredded mozzarella cheese
07 -
3/4 cup grated parmesan cheese
08 -
Salt and black pepper, to taste
09 -
Chopped fresh parsley, for garnish (optional)
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 -
In a bowl, combine ricotta cheese, egg, salt, and pepper. Mix until smooth and set aside.
03 -
Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Add a layer of cooked lasagna noodles.
04 -
Top noodles with half of the ricotta mixture, one-third of the shredded chicken, one-third of the mozzarella, a sprinkle of parmesan, and a layer of Alfredo sauce. Repeat layering once more.
05 -
Finish with a final layer of noodles, remaining Alfredo sauce, mozzarella, and parmesan.
06 -
Cover the dish tightly with foil and bake for 30 minutes.
07 -
Remove foil and bake for an additional 15 minutes until the top is golden and bubbling.
08 -
Allow lasagna to rest for 10 minutes before slicing and serving.
# Extra Tips:
01 -
Cook lasagna noodles 2 minutes less than package directions to avoid overcooking during baking.
02 -
Letting the lasagna rest after baking ensures clean slices and prevents a runny texture.
03 -
Use foil during baking to retain moisture and prevent the cheese from becoming tough.
04 -
If using no-boil noodles, add 1/4 cup chicken broth to Alfredo sauce for additional moisture.
05 -
To make ahead, assemble and refrigerate for up to 24 hours before baking, adding 10-15 minutes to bake time.