Alfredo Chicken Lasagna

Traditional lasagna with tomato sauce has nothing on this tasty chicken and spinach version, with tons of creamy Alfredo sauce.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 388 Calories

Ingredients

• 1 egg
• 3 tablespoons olive oil
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper
• 9 lasagna noodles
• 2 skinless, boneless chicken breast halves
• 2 tablespoons minced garlic, divided
• 1 (6 ounce) package fresh spinach
• 1 (16 ounce) container ricotta cheese
• 1 Roma tomato, seeded and chopped
• 1 small white onion, diced
• 2 tablespoons seasoned salt (such as Mrs. Dash® Italian blend)
• 2 (14.5 ounce) cans chicken broth, or as needed
• dried Italian seasoning, divided
• 2 (16 ounce) jars Alfredo sauce, or more to taste
• ¼ cup chopped baby bella mushrooms
• 1 (16 ounce) package fresh mozzarella cheese, cubed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until hot and bubbly, about 45 minutes.

Step 3

Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.

Step 5

Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.

Step 6

Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.

Step 7

Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.

Step 8

Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.