Chicken Alfredo Lasagna Bake (Printable Version)
# What You'll Need:
→ For the Alfredo Sauce
01 -
60 grams unsalted butter
02 -
30 grams all-purpose flour
03 -
480 millilitres heavy whipping cream
04 -
120 grams Parmesan cheese, finely grated
05 -
100 grams baby spinach, fresh
→ For the Chicken
06 -
700 grams boneless skinless chicken breasts
07 -
30 millilitres olive oil
08 -
5 grams seasoned salt
09 -
2 grams garlic powder
10 -
2 grams onion powder
11 -
2 grams Italian seasoning
12 -
1 gram black pepper
→ For the Cheese Layer
13 -
450 grams ricotta cheese
14 -
250 grams mozzarella cheese, shredded
15 -
1 large egg
→ For Assembly
16 -
12 lasagna sheets, dried
17 -
Non-stick cooking spray
# Step-by-Step Directions:
01 -
Bring a large pot of water to a boil. Add a drizzle of olive oil and cook the lasagna sheets according to package directions until al dente. Drain and set aside.
02 -
Pat the chicken breasts dry, drizzle with olive oil, and evenly coat both sides. Season with seasoned salt, garlic powder, onion powder, Italian seasoning, and black pepper.
03 -
Heat remaining olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 74°C).
04 -
Transfer chicken to a board and chop into bite-sized pieces. Set aside.
05 -
Using the same skillet over low heat, melt butter and scrape up any flavorful browned bits. Whisk in flour to form a smooth roux, and cook for 2–3 minutes. Slowly whisk in heavy cream and bring to a gentle simmer. Add Parmesan, stirring to melt. Fold in diced chicken and spinach until wilted. Remove from heat.
06 -
In a bowl, mix ricotta cheese with one egg and 60 grams shredded mozzarella until smooth. Set aside.
07 -
Lightly coat a 23x33 cm baking dish with non-stick spray. Spread a thin layer of chicken Alfredo sauce on the bottom. Top with 3–4 lasagna sheets, a portion of ricotta mixture, and a layer of chicken Alfredo sauce. Repeat for two more layers, finishing with sauce.
08 -
Sprinkle remaining mozzarella evenly over the top layer. Cover with foil and bake at 175°C for 30–45 minutes until bubbly and heated through. Remove foil and broil for 2–3 minutes until cheese is golden, watching closely.
09 -
Remove the lasagna from the oven and let rest for 10–15 minutes before slicing for clean layers. Serve warm.
# Helpful Notes:
01 -
Keep layers thin and even to prevent overflow and ensure distinct slices.
02 -
Drizzling olive oil in boiling water keeps pasta from sticking, aiding easy assembly.
03 -
Check after 30 minutes of baking, as oven temperatures vary.
04 -
Let the dish cool completely before refrigerating leftovers to preserve texture.
05 -
Do not freeze as the sauce may separate and pasta texture may degrade upon thawing.