In the world of comforting, hearty meals, lasagna holds a place of honor. It’s a dish that seems to hug you from the inside out, perfect for chilly evenings, family gatherings, or when you simply crave something deliciously indulgent. Today, we’re taking a classic Italian favorite and giving it a creamy, luxurious twist: Chicken Alfredo Lasagna. This recipe combines the rich flavors of chicken Alfredo with the beloved layers of traditional lasagna, creating a dish that’s bound to become a new favorite in your culinary repertoire.
Ingredients:
To embark on this culinary journey, you’ll need the following ingredients:
- Lasagna Noodles (12-15 pieces): The foundation of our dish, these will be layered with our rich, flavorful fillings.
- Unsalted Butter (2 tablespoons): Adds a silky, creamy texture to our sauce.
- Garlic, Minced (4 cloves) and Onion, Finely Chopped (1 small): These aromatics will form the flavor base of our dish.
- Fresh Baby Spinach (10 oz): Adds a touch of freshness and color to the rich layers.
- Heavy Cream (4 cups): The key to our luxuriously creamy Alfredo sauce.
- Parmesan Cheese, Freshly Grated (1 1/2 cups): Brings a nutty, salty depth to the sauce.
- Ricotta Cheese (15 oz): Adds creaminess and richness to each bite.
- Dried Basil (1 teaspoon): Introduces a hint of herbaceous warmth.
- Cooked and Shredded Chicken (3 cups): Provides a hearty, protein-packed layer.
- Mozzarella Cheese, Grated (4 cups): Ensures that melty, cheesy goodness we all love.
- Kosher Salt and Freshly Ground Black Pepper: To season and enhance all the flavors.
- Fresh Parsley, Minced (Optional): A garnish that adds a pop of color and freshness.
Directions:
Now, let’s dive into the creation of this masterpiece:
- Preparation: Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This dish will house our delicious lasagna as it bakes to perfection.
- Lasagna Noodles: Arrange the noodles in a separate dish, covering them with hot water to soak for about 30 minutes. This softens the noodles and makes them ready to layer without the need for pre-cooking.
- Sauté Aromatics: Melt butter in a skillet over medium-high heat, adding the onion until translucent, followed by garlic for that fragrant touch.
- Wilt Spinach: Introduce the fresh baby spinach to the skillet, cooking just until wilted, adding vibrant color and a nutritional boost to our dish.
- Craft the Alfredo Sauce: Pour in heavy cream, adding dried basil, salt, and pepper, then bring to a simmer. Stir in the Parmesan and ricotta cheeses until smoothly incorporated, followed by the shredded chicken. Remove from heat once everything is well combined and creamy.
- Layering: Start with a spoonful of Alfredo sauce at the bottom of your prepared baking dish. Lay down a layer of soaked noodles, then a layer of the Alfredo mixture, topped with mozzarella cheese. Repeat these layers until all ingredients are utilized, finishing with a generous layer of mozzarella on top.
- Baking: Cover with foil and bake in the preheated oven for 45 minutes. For those who love a golden, crispy top, broil for 2-3 minutes at the end.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking. This makes it easier to cut and serve. Garnish with fresh parsley for an extra touch of freshness.
Time to Enjoy:
With a total time of about 1 hour and 5 minutes and enough to serve 12, this Chicken Alfredo Lasagna is more than just a meal; it’s a culinary experience. It’s perfect for those days when you need a bit of comfort, a touch of luxury, and a whole lot of flavor. So gather your ingredients, and let’s make dinner an occasion to remember. Bon appétit!
Chicken Alfredo Lasagna
Ingredients:
Lasagna Noodles: 12-15 pieces
Unsalted Butter: 2 tablespoons
Garlic, Minced: 4 cloves
Onion, Finely Chopped: 1 small
Fresh Baby Spinach: 10 oz
Heavy Cream: 4 cups
Parmesan Cheese, Freshly Grated: 1 1/2 cups
Ricotta Cheese: 15 oz
Dried Basil: 1 teaspoon
Cooked and Shredded Chicken: 3 cups
Mozzarella Cheese, Grated: 4 cups
Kosher Salt and Freshly Ground Black Pepper: To taste
Fresh Parsley, Minced (Optional): For serving
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish using butter or nonstick spray. Set aside.
Arrange the lasagna noodles in a separate 9×13-inch pan or a comparable dish. Pour hot water over them to submerge completely. Let them soak for at least 30 minutes, occasionally agitating them to prevent sticking.
In a large skillet over medium-high heat, melt the butter, then add the chopped onion. Cook until translucent, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.
Add the fresh baby spinach to the skillet and cook briefly, just until wilted.
Pour in the heavy cream, add dried basil, salt, and pepper. Bring to a simmer. Stir in the Parmesan and ricotta cheeses until melted. Add the shredded chicken and remove from heat. Simmer for a few more minutes if the mixture is too liquid.
Spread a spoonful of the Alfredo sauce mixture across the bottom of the prepared baking dish. Arrange a layer of pre-soaked noodles over the sauce.
Layer one-third of the Alfredo sauce mixture over the noodles, followed by one-third of the grated mozzarella cheese. Repeat this layering process until all ingredients are used, ending with mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. For a browned cheese topping, uncover and broil for 2-3 minutes.
Let the lasagna rest for 10 minutes before serving. Garnish with minced fresh parsley if desired. Serve and enjoy.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 12