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Creamy Chicken Alfredo Lasagna
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • 9x9 inch baking dish
  • Mixing bowl

Ingredients
  

  • 9 lasagna noodles
  • 2 cups shredded cooked chicken
  • 3 cups Alfredo sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x9 inch baking dish.
  • Cook the lasagna noodles in a large pot of boiling water until just tender. Drain and set aside.
  • Stir the salt and pepper into the ricotta cheese in a small bowl.
  • Spread 1 cup of Alfredo sauce across the bottom of the baking dish.
  • Layer three noodles over the sauce, then half the chicken, half the ricotta mixture, and 1/2 cup mozzarella.
  • Repeat the layers once more with another cup of sauce, three noodles, the remaining chicken and ricotta, and another 1/2 cup mozzarella.
  • Top with the final three noodles, the remaining Alfredo sauce, the rest of the mozzarella, and all the Parmesan.
  • Cover with foil and bake for 25 minutes. Remove the foil and bake 10 minutes more until the top is lightly browned.
  • Let the lasagna rest 10 minutes before slicing and serving.

Notes

Assemble the dish earlier in the day and keep it covered in the fridge if you want to bake it later. Use rotisserie chicken to save time on prep. Leftovers reheat well in the oven with a splash of milk stirred into the sauce to keep the layers creamy.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, 9x9 inch baking dish, Mixing bowl