Chicken and Spinach Alfredo Lasagna
Indulge in the creamy, savory goodness of Chicken and Spinach Alfredo Lasagna, a delightful twist on a classic favorite! This irresistible recipe layers tender lasagna noodles with succulent shredded chicken, sautéed fresh spinach, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses. A velvety Alfredo sauce ties everything together, creating a luxurious dish that's as comforting as it is flavorful. Perfectly seasoned with garlic and Italian herbs, this lasagna cooks to bubbly, golden perfection in just over an hour, making it an excellent choice for family dinners or special gatherings. Serve this rich and satisfying meal with a crisp side salad or buttery garlic bread for a truly unforgettable feast!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 3 cups Alfredo sauce
- 6 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 large Egg
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 1 tablespoon Butter for greasing pan
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain and lay flat on a clean surface to prevent sticking.
In a mixing bowl, combine the ricotta cheese, egg, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, minced garlic, salt, black pepper, and Italian seasoning. Mix well until smooth.
Heat a large skillet over medium heat and add olive oil. Sauté the fresh spinach for 2-3 minutes until wilted. Remove the spinach from heat and set aside.
Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
Layer 4 lasagna noodles across the bottom of the pan. Spread 1/3 of the ricotta mixture evenly over the noodles. Add 1 cup of shredded chicken and 1/3 of the sautéed spinach. Drizzle with 1/2 cup of Alfredo sauce.
Repeat the layering process two more times, ending with a layer of noodles on top.
Pour the remaining Alfredo sauce evenly over the top layer of noodles. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
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.
Nutrition Facts
Calories |
6745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.7 g | 352% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1682 mg | 561% | |
| Sodium | 11989 mg | 521% | |
| Total Carbohydrate | 592.1 g | 215% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 43.4 g | ||
| Protein | 489.5 g | 979% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 6214 mg | 478% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 4126 mg | 88% | |
*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.
