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Chicken Alfredo Lasagna

Chicken Alfredo Lasagna Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 614
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked chicken, shredded
  • 2 (15 oz) jars Alfredo sauce
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1 (15 oz) container whole milk ricotta
  • 1 large egg
  • 1 cup freshly grated Parmesan
  • 3 cups shredded low-moisture mozzarella
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 12 no-boil lasagna noodles

Method
 

  1. Preheat oven to 375°F. Mix ricotta, egg, ½ cup Parmesan, salt, and pepper.
  2. Heat Alfredo sauce, garlic, and cream cheese over medium until smooth, about 3 minutes.
  3. Spread ½ cup sauce in a 9x13 dish. Layer: 4 noodles, half ricotta mix, half chicken, 1½ cups sauce, 1 cup mozzarella. Repeat. Top with remaining 4 noodles, remaining sauce, and last cup mozzarella.
  4. Cover with foil and bake 25 minutes. Uncover and bake 10–15 more minutes until golden and bubbly.
  5. Let rest 10 minutes, then slice and serve with remaining ½ cup Parmesan sprinkled on top.

Notes

If your rotisserie chicken is cold, let it come to room temperature or warm it briefly so it doesn’t cool down the sauce during assembly. This lasagna tastes even better the next day after a night in the fridge.