Ingredients
Scale
- 12 lasagna noodles (oven-ready or boiled)
- 2 cups shredded rotisserie chicken
- 3 cups Alfredo sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp parsley, chopped (optional)
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare Alfredo Sauce: If making homemade, melt butter in a pan, add garlic, stir in heavy cream, and slowly mix in parmesan cheese. Simmer until smooth.
- Cook the Pasta: If using traditional lasagna noodles, cook them al dente. Drain and set aside.
- Layer the Lasagna: Spread a thin layer of Alfredo sauce at the bottom of a baking dish.
- Add a layer of noodles.
- Spread shredded chicken evenly.
- Pour Alfredo sauce over the chicken.
- Sprinkle mozzarella and parmesan cheese.
- Repeat until all ingredients are used, finishing with cheese on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until golden and bubbly.
- Rest & Serve: Let the lasagna sit for 10 minutes before slicing. Garnish with parsley and serve hot.
Notes
- For extra creaminess, mix ricotta with an egg before layering.
- If freezing, assemble but do not bake; cover tightly and freeze for up to 3 months.
- Swap regular noodles with zucchini slices for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: ~480 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
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