Description
Layers of creamy cheesy chicken alfredo lasagna tell a delicious story of comfort and indulgence. Melted cheese, tender chicken, and rich alfredo sauce create a mouthwatering experience that will satisfy your deepest cravings.
Ingredients
Scale
Main Protein Ingredients:
- 2 cups cooked, shredded chicken (rotisserie or baked)
- 1 large egg
Cheese Ingredients:
- 3/4 cup grated Parmesan cheese
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone or Monterey Jack cheese
Sauce and Seasoning Ingredients:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1 1/2 cups whole milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
Noodle and Garnish Ingredients:
- 12 lasagna noodles (regular or no-boil)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Prepare lasagna noodles by cooking them in salted water until they reach a tender yet firm consistency. Carefully drain and set aside, ensuring they don’t stick together.
- Craft the luxurious Alfredo sauce by melting butter in a spacious saucepan. Introduce minced garlic and allow it to release its aromatic essence for a brief moment.
- Incorporate flour into the butter-garlic mixture, whisking diligently to eliminate any raw flour undertones. Gradually stream in heavy cream, milk, and chicken broth while continuously stirring.
- Season the developing sauce with salt, black pepper, garlic powder, Italian seasoning, and a hint of red pepper flakes. Allow the mixture to gently simmer and transform.
- Fold in Parmesan cheese, stirring until the sauce reaches a luxurious, velvety consistency. Remove from heat and let it rest momentarily.
- Create a creamy ricotta blend by combining ricotta cheese, a whisked egg, salt, and Italian seasoning until smooth and well-integrated.
- Preheat the oven to 375°F, preparing a 9×13-inch baking dish with a light coating of grease.
- Establish a foundation by spreading a thin layer of Alfredo sauce across the bottom of the dish.
- Construct the first layer by carefully arranging lasagna noodles, followed by an even distribution of ricotta mixture, shredded chicken, and a blend of mozzarella and provolone cheeses.
- Drizzle a generous amount of Alfredo sauce over each layer, repeating the process two more times to create a decadent, multi-layered masterpiece.
- Envelope the dish with foil and bake for 25 minutes, then unveil and continue baking for an additional 15-20 minutes until the top achieves a golden, bubbling perfection.
- Allow the lasagna to rest for 10 minutes, letting the layers settle and flavors meld. Garnish with freshly chopped parsley before serving.
Notes
- Perfectly cook lasagna noodles by ensuring they’re al dente to prevent mushy texture and maintain structural integrity during baking.
- Replace heavy cream with half-and-half or whole milk for a lighter version, reducing overall calorie content without compromising creamy consistency.
- Experiment with protein alternatives like shredded turkey, rotisserie chicken, or plant-based chicken substitutes to accommodate different dietary preferences and restrictions.
- Control sauce thickness by gradually adding liquid and whisking consistently, preventing lumps and achieving smooth, velvety Alfredo sauce with rich, balanced flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg