Description
This Chicken Alfredo Lasagna combines tender cooked chicken, creamy ricotta, and a rich roasted garlic Alfredo sauce layered between perfectly cooked lasagna noodles. Baked until bubbly and golden, it’s a comforting and indulgent meal perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Noodles
- 1 box lasagna noodles
Roasted Garlic Alfredo Sauce
- 2 heads roasted garlic, mashed
- ½ cup butter
- 32 ounces heavy cream, divided
- 2 ½ cups freshly grated Parmesan cheese, divided
- salt to taste
- 1 teaspoon pepper
- 2 tablespoons all-purpose flour
- ½ cup heavy cream (for thickening)
Ricotta Mixture
- 1 large egg
- 30 ounces low fat ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon dried parsley
Additional Ingredients
- 4 cups shredded mozzarella cheese
- 3 cups shredded cooked chicken
- cooking spray (for greasing)
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles in a large pot according to package instructions until al dente. Drain and lay the noodles flat on wax paper sprayed with cooking spray to prevent sticking.
- Prepare Roasted Garlic: Roast garlic heads as directed, then gently squeeze cloves from their skins into a small bowl and mash them with a fork.
- Make Alfredo Sauce: In a small saucepan over low to medium heat, melt ½ cup butter. Add 3 ½ cups of the heavy cream and mashed roasted garlic. Heat until very warm, avoiding boiling. Whisk in 2 ½ cups Parmesan cheese, salt, and pepper until cheese fully melts.
- Thicken Sauce: Whisk together 2 tablespoons flour and ½ cup heavy cream in a small bowl until smooth. Stir this mixture into the saucepan and cook on medium-low, stirring, until the sauce thickens, about 7 to 10 minutes.
- Make Ricotta Mixture: In a large bowl, beat the egg. Add ricotta cheese, ¾ cup Parmesan cheese, and dried parsley. Mix until well combined and creamy.
- Prepare Baking Dish: Generously spray a deep 9 x 13-inch baking dish with cooking spray. Also, line a rimmed baking sheet with tin foil to place the lasagna pan on for easier cleanup.
- Layer Lasagna: Spread a thin layer of Alfredo sauce (about ½ cup) on the bottom of the baking dish. Lay 4 noodles over the sauce. Spread 1/3 of the ricotta mixture evenly over the noodles, then 1/3 of the shredded chicken, and top with 1 cup mozzarella cheese. Cover with about 1 cup of Alfredo sauce, spreading it evenly to the edges.
- Repeat Layers: Place 4 more noodles over the sauce and repeat the layering process two more times, creating three complete layers of filling.
- Top Final Layer: Place noodles over the last layer of filling, cover with the remaining Alfredo sauce, then sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.
- Baking Setup: Place the lasagna dish on the foil-lined baking sheet to catch any spills or bubbles during baking.
- Bake: Bake in the preheated oven for 50 minutes or until bubbly. If cheese begins to brown too quickly, loosely cover with aluminum foil and continue baking until fully cooked.
Notes
- Roasting garlic beforehand adds depth to the Alfredo sauce, but if short on time, substitute with pre-minced garlic for a quicker option.
- Use low-fat ricotta to reduce richness while maintaining creaminess.
- Be sure not to overcook noodles during boiling since they will bake longer in the oven, preventing sogginess.
- Covering the lasagna with foil mid-bake prevents cheese from burning before the dish is heated through.
- The foil-lined baking sheet underneath helps catch spillovers, making cleanup easier.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
