Chicken Alfredo Lasagna
Indulge in the ultimate comfort dish with this creamy and decadent Chicken Alfredo Lasagna. This recipe takes the classic lasagna to a new level by layering tender shredded chicken, rich homemade Alfredo sauce infused with Parmesan and garlic, and a velvety blend of ricotta and mozzarella cheeses. Perfectly cooked lasagna noodles cradle these luxurious layers for a satisfying meal that's bursting with flavor. Baked until golden and bubbly, this lasagna is a show-stopping dinner idea that's perfect for family meals, dinner parties, or special occasions. Garnish with fresh parsley for a vibrant finishing touch, and savor the irresistible fusion of creamy Alfredo and hearty lasagna in every bite!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 3 cups Milk
- 1 cup Heavy cream
- 2 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1.5 cups Ricotta cheese
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a medium-sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk and heavy cream, whisking constantly to prevent lumps.
Bring the mixture to a simmer, then stir in the grated Parmesan cheese, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce thickens. Remove from heat.
In a mixing bowl, combine the ricotta cheese with 1 cup of shredded mozzarella cheese. Mix until well blended.
Spread a thin layer of the Alfredo sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, slightly overlapping the edges.
Spread a third of the ricotta-mozzarella mixture evenly over the noodles. Top with a third of the shredded chicken, followed by a layer of Alfredo sauce.
Repeat the layers (noodles, ricotta mixture, chicken, Alfredo sauce) until all ingredients are used, finishing with a layer of Alfredo sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese over the top layer.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 655 mg | 50% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
