Chicken Alfredo Lasagna

Ginny's TeamAuthorGinny's TeamCategoryDifficultyIntermediate

Chicken Alfredo lasagna takes a twist on a classic dish while staying simple and fuss-free. This is a great dish for when you have company and need to make a lot of food without a lot of work, and also makes for delicious leftovers that will keep you full all week long. Four kind of cheeses combine with creamy Alfredo sauce and chopped vegetables for the perfect flavor explosion. We like using pre-made jars of Alfredo sauce to cut down on the prep time for this chicken Alfredo lasagna, but feel free to make your own if you feel ambitious!

Yields1 Serving
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
 30 oz alfredo sauce
 10 oven-ready lasagna noodles
 15 oz ricotta cheese
 15 oz cottage cheese
 4 oz mushroom pieces (1 can)
 1 cup fresh spinach (chopped)
 2 cups chicken (cooked and chopped)
 1 can of italian diced tomatoes
 ½ tsp dried oregano
 2 cups mozarella cheese
 ½ cup parmesan cheese
1

Preheat your oven to 350°F.

2

Start with a 9” x 13” oven safe pan. Spread ½ of one jar of Alfredo sauce on the bottom and add one layer of uncooked noodles on top (break the noodles to fit).

3

In a separate bowl, stir together the ricotta and cottage cheese until blended. Spread half of the cheese mixture over the noodles.

4

Follow with the following layers: half the mushrooms, half the spinach, half the chicken, half the tomatoes (drain the tomatoes, but retain the juice), half the oregano, one jar of sauce and half the mozzarella.

5

Next, layer more noodles and repeat the layers from step 4 using the remaining ingredients, ending with a half jar of sauce and then the mozzarella.

6

Drizzle the tomato juice over the top of all and add the Parmesan. Bake for 1 hour. Remove from oven and let the lasagna rest for 20 minutes before serving.

Ingredients

 30 oz alfredo sauce
 10 oven-ready lasagna noodles
 15 oz ricotta cheese
 15 oz cottage cheese
 4 oz mushroom pieces (1 can)
 1 cup fresh spinach (chopped)
 2 cups chicken (cooked and chopped)
 1 can of italian diced tomatoes
 ½ tsp dried oregano
 2 cups mozarella cheese
 ½ cup parmesan cheese

Directions

1

Preheat your oven to 350°F.

2

Start with a 9” x 13” oven safe pan. Spread ½ of one jar of Alfredo sauce on the bottom and add one layer of uncooked noodles on top (break the noodles to fit).

3

In a separate bowl, stir together the ricotta and cottage cheese until blended. Spread half of the cheese mixture over the noodles.

4

Follow with the following layers: half the mushrooms, half the spinach, half the chicken, half the tomatoes (drain the tomatoes, but retain the juice), half the oregano, one jar of sauce and half the mozzarella.

5

Next, layer more noodles and repeat the layers from step 4 using the remaining ingredients, ending with a half jar of sauce and then the mozzarella.

6

Drizzle the tomato juice over the top of all and add the Parmesan. Bake for 1 hour. Remove from oven and let the lasagna rest for 20 minutes before serving.

Chicken Alfredo Lasagna

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