Chicken Alfredo Lasagna (Printable Version)
# What You'll Need:
→ Alfredo Sauce
01 -
56 g unsalted butter
02 -
30 g all-purpose flour
03 -
480 ml heavy whipping cream
04 -
100 g grated Parmesan cheese
→ Chicken
05 -
900 g boneless skinless chicken breasts
06 -
30 ml olive oil
07 -
10 g seasoned salt
08 -
5 g garlic powder
09 -
5 g onion powder
10 -
5 g Italian seasoning
11 -
2 g ground black pepper
→ Cheese Layers
12 -
450 g ricotta cheese
13 -
1 large egg
14 -
120 g shredded mozzarella cheese
15 -
120 g shredded mozzarella cheese (for topping)
→ Pasta and Vegetables
16 -
12 sheets lasagna noodles
17 -
60 g fresh baby spinach (optional)
# Step-by-Step Directions:
01 -
Bring a large pot of water to a boil, add a small drizzle of olive oil to prevent sticking, then cook the lasagna sheets according to package directions until al dente. Drain and set aside.
02 -
Drizzle 15 ml olive oil over chicken breasts, then season both sides generously with seasoned salt, onion powder, garlic powder, Italian seasoning, and black pepper.
03 -
Heat 15 ml olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 4 to 5 minutes per side until cooked through and internal temperature reaches 74°C. Remove from skillet and chop into bite-sized pieces.
04 -
In the same skillet over low heat with browned bits remaining, melt butter completely. Whisk in flour until smooth to form a roux, cooking for 2 to 3 minutes. Gradually add heavy cream while whisking continuously until the sauce simmers. Stir in Parmesan cheese, diced chicken, and fresh spinach. Allow spinach to wilt, then remove from heat.
05 -
In a separate bowl, whisk together egg, ricotta cheese, and 60 g shredded mozzarella cheese until combined. Set aside.
06 -
Lightly spray a 23x33 cm (9x13 inch) baking dish. Spread a small amount of chicken Alfredo sauce across the bottom. Layer 3 to 4 lasagna noodles on top, followed by a thin layer of the ricotta mixture and then chicken Alfredo sauce. Repeat layering two more times until all ingredients are used.
07 -
Top the final layer with remaining 60 g shredded mozzarella cheese. Cover with aluminum foil and bake at 175°C for 30 to 45 minutes. For a golden crust, remove foil and broil for 2 to 3 minutes, watching carefully.
08 -
Allow the dish to rest for 10 to 15 minutes before slicing to set layers and prevent a watery texture. Serve warm.
# Helpful Notes:
01 -
Add a drizzle of olive oil to the boiling pasta water to keep noodles from sticking and tearing during layering.
02 -
Using a homemade roux ensures Alfredo sauce thickness and prevents a soupy outcome.
03 -
Leftovers can be refrigerated up to 3–4 days; freezing is not recommended due to texture changes.