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Alfredo Lasagna Bake

Chicken Alfredo Lasagna Bake Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked, shredded chicken
  • 9 no-boil lasagna noodles
  • 2 jars (15 oz each) Alfredo sauce
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish (optional)

Method
 

  1. Whisk together the ricotta, egg, Italian seasoning, ½ teaspoon salt, a few grinds of pepper, 1 cup mozzarella, and the Parmesan.
  2. Spread ½ cup Alfredo sauce in a 9x13-inch baking dish. Layer 3 noodles, half the ricotta mixture, half the chicken, about ⅔ cup sauce, and ⅓ cup mozzarella. Repeat with another layer of noodles, the remaining ricotta, remaining chicken, ⅔ cup sauce, and ⅓ cup mozzarella. Top with final 3 noodles, remaining sauce (about 1 cup), and remaining mozzarella.
  3. Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden on top.
  4. Let the lasagna rest 10 minutes, then slice into squares, garnish with parsley, and serve.

Notes

If you use a homemade Alfredo sauce, make sure it’s on the thicker side so the lasagna isn’t soupy. Let it cool for a couple minutes off the heat before assembling.