Lasagna with Alfredo Sauce
Elevate your classic lasagna game with this creamy and indulgent Lasagna with Alfredo Sauce, a decadent twist on a traditional favorite. Layers of tender lasagna noodles are nestled with savory shredded chicken, rich homemade ricotta filling, sautéed baby spinach, and plenty of gooey mozzarella, all blanketed in velvety Alfredo sauce. This white lasagna offers a perfect balance of creamy textures and hearty flavors, making it a crowd-pleasing main course that's ideal for weeknight dinners or special gatherings. Finished with a bubbly golden crust of melted cheese, this 8-serving masterpiece is both comforting and elegant. It’s easy to assemble, bakes to perfection in under an hour, and pairs beautifully with a crisp side salad or garlic bread. Whether you're a fan of creamy pasta dishes or looking for a new way to enjoy lasagna, this Alfredo version is sure to be a hit at your table!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked shredded chicken
- 4 cups Alfredo sauce
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 3 cups Baby spinach
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and place the noodles on a parchment-lined tray to prevent sticking.
In a medium bowl, mix together the ricotta cheese, egg, salt, black pepper, and 1/2 cup of Parmesan cheese. Set aside.
Heat a skillet over medium heat and add olive oil. Sauté the baby spinach until wilted, about 3 minutes. Remove from heat and set aside.
Spread 1/2 cup of Alfredo sauce on the bottom of a 9x13-inch baking dish.
Lay 3 cooked lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture evenly over the noodles. Top with 1 cup of shredded cooked chicken, a handful of wilted spinach, 1 cup of Alfredo sauce, and 1 cup of shredded mozzarella cheese.
Repeat the layering process two more times: noodles, ricotta mixture, chicken, spinach, Alfredo sauce, and mozzarella.
For the final layer, top with lasagna noodles, spread the remaining Alfredo sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses.
Cover the lasagna with aluminum foil, making sure it doesn't touch the cheese, and bake for 35 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 666 mg | 51% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 471 mg | 10% | |
*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.
