Description
A rich, cheesy pasta bake layered with tender chicken, spinach, and silky Alfredo sauce. This easy lasagna uses oven-ready noodles and homemade sauce for restaurant-style comfort. Perfect for family dinners or meal prep.
Ingredients
12 oven-ready lasagna noodles
3 cups cooked chicken breast, shredded or diced
4 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt (divided)
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese (divided)
1 cup chopped baby spinach, squeezed dry if wet
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat oven to 375°F (190°C)
Lightly grease a 9×13-inch baking dish
Melt butter in a large saucepan over medium heat
Add minced garlic and cook for 1 minute
Sprinkle flour and whisk for 1 minute
Pour in warmed milk while whisking constantly
Add heavy cream and whisk for 4-5 minutes until thick and glossy
Stir in Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, pepper, and nutmeg
In a medium bowl mix ricotta cheese with egg and remaining 1/2 teaspoon salt
Layer noodles, Alfredo sauce, chicken, spinach, and mozzarella in baking dish
Repeat with additional layers and cover with final sauce and mozzarella
Bake for 25 minutes uncovered
Let rest for 10 minutes before slicing
Notes
Use leftover chicken or rotisserie chicken for convenience
Add sautéed mushrooms or zucchini for extra veggies
Make ahead and refrigerate for up to 24 hours before baking
Reheat leftovers on low until warmed through
- Prep Time: 20
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg