Description
A creamy, cheesy twist on classic lasagna, featuring tender chicken, rich Alfredo sauce, and layers of soft pasta baked to golden perfection. The ultimate comfort food!
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked and shredded chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Alfredo Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
For the Lasagna:
- 9 lasagna noodles, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup ricotta or cottage cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with garlic powder, onion powder, salt, and black pepper. Set aside.
- Prepare the Alfredo sauce:
- Melt butter in a saucepan over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and milk, stirring continuously.
- Add Parmesan cheese, salt, black pepper, and nutmeg.
- Simmer for 3-4 minutes until slightly thickened. Remove from heat.
- Spread a thin layer of Alfredo sauce at the bottom of the prepared baking dish.
- Assemble the lasagna:
- Layer 3 cooked lasagna noodles over the sauce.
- Add a portion of the shredded chicken.
- Drop a few dollops of ricotta cheese.
- Sprinkle mozzarella and cheddar cheese.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before garnishing with fresh parsley and serving.
Notes
- For extra flavor, use rotisserie chicken or season the chicken with Italian herbs.
- Substitute ricotta cheese with cottage cheese for a lighter option.
- Add spinach or mushrooms between the layers for added texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Italian-inspired