Chicken Alfredo lasagna with diced tomatoes and plenty of cheese is a crowd-pleasing meal that never has leftovers.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
629 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Heat olive oil, oregano, and basil in a skillet over medium-high heat; saute chicken in hot oil until cooked through, about 10 minutes.
Step 3
Mix tomatoes and Alfredo sauce together in a bowl.
Step 4
Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish; add 1/3 of the lasagna noodles. Spread 1/3 of the ricotta cheese over noodles and top with 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat 1 more layer of 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/3 of the Parmesan cheese. Spread chicken mixture over cheese layer and top with remaining 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. Cover dish with aluminum foil.
Step 5
Bake in the preheated oven for 1 hour. Remove foil and sprinkle remaining 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Continue baking until cheeses are melted and lightly browned, about 15 minutes more.
Ingredients
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package shredded Parmesan cheese
2 (16 ounce) jars Alfredo sauce
2 boneless chicken breasts, diced
1 (8 ounce) package oven-ready lasagna noodles
1 (8 ounce) container ricotta cheese, or as needed
