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The Best Chicken Alfredo Lasagna – Easy!

Pan of chicken alfredo lasagna
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The best Chicken Alfredo Lasagna is a creamy, cheesy, high-protein lasagna recipe your family will love! This crave-able recipe can be made and popped in the oven for any occasion! 

Ingredients

Units Scale
  • Chicken Lasagna Ingredients:
  • 12 gluten free oven ready lasagna noodles (I used Barilla brand)
  • 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
  • Alfredo Sauce Ingredients:
  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose gluten-free flour (use regular if not gluten free)
  • 2 1/2 cups chicken broth
  • 1 1/2 cups half and half
  • 5 oz fresh spinach, coarsely chopped
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 garlic cloves, minced
  • Ricotta Cheese Sauce:
  • 15 oz ricotta
  • 1 large egg
  • 1/4 cup parsley
  • 1/4 cup parmesan cheese
  • 3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping

Instructions

How To Make Chicken Alfredo Lasagna- Step by Step

Full recipe instructions for this gluten-free lasagna are in the recipe card below!

  1. Preheat the oven to 375˚F.
  2. Shred 4 cups of chicken: You can use a rotisserie chicken or shred poached chicken breasts.
  3. Make the Spinach Alfredo Sauce: by placing a pot or large saucepan over medium heat. Add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and stir in 1/3 cup flour. Continue stirring for 3 minutes or until the flour mixture is golden. Add 2 and 1/2 cups chicken broth, 1 and 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency. Add minced garlic and chopped spinach, stir to combine, then remove from heat.
  4. Make the Ricotta Cheese Sauce: by whisking together the ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley in a medium bowl..
  5. Start assembling the chicken lasagna: by adding a little spinach Alfredo sauce on the bottom of a 9×13 casserole dish, add 4 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach Alfredo sauce over the chicken. Repeat the process until all ingredients have been layered.
  6. For the Top layer: Add 3 noodles, the remaining 1/3 sauce, and sprinkle on reserved 1 cup of cheese for the last layer.
  7. To Bake: Cover with a large sheet of foil and bake on the center rack in a preheated oven at 375˚F for 45 minutes, then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing. Enjoy!

Notes

 

  • Kids – If your kids don’t like garlic you can make a separate small pan without it.

  • Not on a gluten-free diet? This recipe is perfect for both gluten-free and non-GF eaters! Use regular oven-ready lasagna noodles and regular all-purpose flour.

  • Leftovers – Store leftovers in an airtight container for up to 4 days.

  • Shredded Chicken – use shredded rotisserie chicken, poached, or baked shredded chicken.

  • Re-Heat – Re-heat in the microwave for 1-2 minutes or reheat in the oven on low.

  • Meal Prep – is a great meal prep recipe your whole family will enjoy!

  • Garlic – If you don’t have fresh minced garlic, replace it with 3 teaspoons of dried garlic.

  • Vegetarian – Make this recipe with butternut squash cubes or extra spinach instead of chicken.

  • Dairy-Free—Use dairy-free cheese and dairy-free cashew ricotta and replace butter with dairy-free butter or olive oil.

  • If you’re not a fan of Spinach, you can substitute another veggie, like zucchini, or leave it out. It’s still delicious!

  • Special Notes for Gluten Free – Use gf shredded cheese or grate or shred your cheese.

  • GF Oven Ready Lasagna Noodles – We LOVE Barilla, no-bake lasagna noodles!

  • Keto Diet – Use keto noodles or spiralized veggies instead of lasagna noodles.

  • Serve with hot, crunchy bread and a side salad!

Find it online: https://delectablefoodlife.com/the-best-chicken-alfredo-lasagna/