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Cheesy Baked Chicken Alfredo Lasagna

This comforting and creamy baked chicken Alfredo lasagna features layers of flavorful ingredients including rotisserie chicken, ricotta, and mozzarella, perfect for family gatherings or cozy meals.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 noodles lasagna noodles Use regular or no-boil lasagna noodles.
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups whole milk, warmed Warm the milk before adding to the sauce.
  • 1 cup heavy cream Can use half-and-half for a lighter sauce.
  • 1.5 cups grated Parmesan cheese, divided Reserve 1/2 cup for topping.
  • 1/2 teaspoon ground nutmeg Enhances flavor.
  • kosher salt and freshly ground black pepper to taste
  • 3 cups shredded cooked rotisserie chicken Use leftover rotisserie chicken for ease.
  • 15 ounces whole-milk ricotta cheese
  • 1 large egg Helps bind the filling.
  • 2 cups fresh baby spinach, roughly chopped Can substitute with cooked kale.
  • 3 cups shredded low-moisture mozzarella cheese, divided Reserve for the top layer.
  • Optional garnish: chopped fresh parsley or basil, extra grated Parmesan For added flavor and presentation.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, then cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper.
  2. Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for about 30 seconds.
  3. Whisk in the flour and cook for 1 to 2 minutes to create a smooth roux. Slowly whisk in the warm milk and add the heavy cream, stirring until thickened.
  4. Remove from heat, add 1 cup of Parmesan and nutmeg. Season with salt and pepper.
  5. In a large bowl, mix the shredded chicken, ricotta, egg, and spinach until combined. Stir in about 1/2 cup of the Alfredo sauce.
Assembly
  1. Preheat oven to 375°F. Spread a thin layer of Alfredo sauce in a 9x13-inch baking dish.
  2. Layer 4 noodles, half the chicken-ricotta filling, one third of the remaining sauce, and 1 cup of mozzarella. Repeat.
  3. Finish with the last layer of noodles, remaining Alfredo sauce, mozzarella, and the last 1/2 cup of Parmesan.
Baking
  1. Cover the dish with foil, tenting it. Bake for 25 minutes. Remove foil and bake for an additional 20 to 25 minutes until cheese is melted and golden.
  2. Let the lasagna rest for 10 to 15 minutes before slicing.
Storing Leftovers
  1. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Notes

This dish makes excellent leftovers, and pairs well with a green salad or garlic bread. Allow for resting time after baking for cleaner slices.