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Classic Chicken Alfredo Lasagna

A generous slice of creamy chicken alfredo lasagna showing shredded chicken filling and a bubbly, browned cheese topping.
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Make a rich, layered lasagna featuring tender chicken and a creamy homemade Alfredo sauce.

Ingredients

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  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas (optional)
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups prepared Alfredo sauce (homemade or store-bought)
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. In a medium bowl, mix the ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Set aside.
  4. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  5. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  6. Spread half of the ricotta mixture over the noodles. Sprinkle with half of the shredded chicken and half of the peas, if using.
  7. Spoon one-third of the remaining Alfredo sauce over the chicken layer, then sprinkle with one-third of the mozzarella cheese.
  8. Repeat the layers: four noodles, the remaining ricotta mixture, the remaining chicken and peas, one-third of the Alfredo sauce, and one-third of the mozzarella cheese.
  9. Top with the final four noodles. Pour the remaining Alfredo sauce over the top layer and cover evenly with the remaining mozzarella cheese and a sprinkle of extra Parmesan.
  10. Bake for 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a quicker version, use store-bought Alfredo sauce and pre-cooked rotisserie chicken.
  • If you prefer lasagna rolls instead of layers, assemble the filling inside the cooked noodles and arrange them standing up in the dish before topping with sauce and cheese.
  • You can prepare this dish ahead of time; cover and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the bake time if cooking directly from the refrigerator.

Nutrition

Find it online: https://recipesfleet.com/chicken-alfredo-lasagna/