Description
Rich layers of creamy chicken alfredo lasagna bring comfort to dinner tables across North America. Pasta sheets, tender chicken, and velvety sauce combine into a hearty meal you’ll savor with each delicious bite.
Ingredients
Scale
- 3 cups (720 ml) chicken, cooked and shredded
- 15 oz (425 g) ricotta cheese
- 4 cups (452 g) mozzarella cheese, grated
- 1 ½ cups (150 g) parmesan cheese, freshly grated
- 4 cups (960 ml) heavy cream
- 12–15 lasagna noodles
- 10 oz (280 g) baby spinach, fresh
- 4 cloves garlic, minced
- 2 tbsps (30 ml) unsalted butter
- 1 small onion, finely chopped
- 1 tsp dried basil
- Kosher salt and black pepper, to taste
- Parsley, minced (optional), for serving
Instructions
- Preparation: Warm the oven to 375°F and grease a 9×13-inch baking dish with olive oil or cooking spray.
- Noodle Preparation: Immerse lasagna sheets in hot water, allowing them to soften for 10-15 minutes while occasionally separating to prevent sticking.
- Flavor Foundation: Sauté diced onions and minced garlic in a large skillet until translucent and aromatic, creating a robust base for the dish.
- Vegetable Integration: Introduce fresh spinach leaves to the skillet, gently wilting them until they release their vibrant green color and tender texture.
- Sauce Creation: Blend ricotta, parmesan, and cream cheese with italian herbs, salt, and pepper, creating a luxurious, smooth sauce that will bind the layers.
- Protein Incorporation: Fold shredded chicken into the creamy sauce, ensuring each piece is thoroughly coated and distributed evenly.
- Layering Technique: Construct the lasagna by alternating softened noodles, chicken-infused sauce, and a generous sprinkling of mozzarella cheese, building depth and complexity.
- Baking Process: Cover the dish with aluminum foil and bake for 35-40 minutes, allowing the flavors to meld and the ingredients to cook thoroughly.
- Finishing Touch: Remove the foil during the last 10 minutes of baking to enable the cheese to bubble and develop a golden, appetizing crust.
- Resting and Serving: Let the lasagna cool for 15 minutes after removing from the oven, allowing the layers to set and flavors to intensify before slicing and garnishing with fresh basil.
Notes
- Prep Surface Carefully: Use parchment paper or grease baking dish thoroughly to prevent sticking and ensure easy serving.
- Noodle Softening Technique: Soak lasagna sheets in hot water with a splash of olive oil to prevent clumping and achieve perfect texture.
- Cheese Melting Magic: Let cheese reach room temperature before adding to sauce for smoother, more even melting and richer flavor.
- Resting Ritual: Allow lasagna to cool 10-15 minutes after baking to help layers set and make cutting cleaner and more precise.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 759
- Sugar: 3 g
- Sodium: 874 mg
- Fat: 53 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 202 mg