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Chicken Alfredo Lasagna

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This Chicken Alfredo Lasagna is a creamy, cheesy twist on classic lasagna. Layers of tender chicken, rich Alfredo sauce, creamy ricotta, mozzarella, Parmesan, and optional spinach come together for a comforting family dinner.

Ingredients

  • 9–12 lasagna noodles, regular or oven-ready
  • 2 cups cooked chicken, shredded or diced
  • 3 cups Alfredo sauce, homemade or store-bought
  • 2 cups ricotta cheese or cottage cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, optional
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning

Instructions

  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package directions if using regular noodles, then drain.
  2. In a bowl, mix the ricotta cheese, egg, garlic powder, black pepper, and Italian seasoning until well combined.
  3. Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish.
  4. Add a layer of lasagna noodles, followed by some of the ricotta mixture, shredded chicken, spinach if using, Alfredo sauce, mozzarella, and Parmesan.
  5. Repeat the layers until all ingredients are used, finishing with Alfredo sauce, mozzarella, and Parmesan on top.
  6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and lightly golden.
  7. Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

  • Oven-ready noodles can be used without boiling; follow the package directions.
  • Rotisserie chicken is a convenient option for the cooked chicken.
  • Spinach is optional but adds color and extra vegetables.
  • Let the lasagna rest before slicing so the layers set properly.
  • For the best texture, use a thick Alfredo sauce that will not make the lasagna watery.

Find it online: https://ayoubrecipe.com/chicken-alfredo-lasagna/