This simple Chicken Alfredo Lasagna uses rotisserie chicken, alfredo sauce, and mozzarella cheese. It’s a simple and tasty chicken lasagna dish that your family and friends will enjoy!
Looking for more alfredo sauce recipes? Try Cajun Chicken Alfredo or Shrimp Alfredo, two of our other favorites.
Lasagna with chicken Alfredo
This delectable variation on a traditional lasagna dish will have your family and friends begging for more! It’s created with chicken, white alfredo sauce, and Barilla lasagna noodles. Layer everything together and bake for a creamy, cheesy, and delectable meal.
Lasagna Substitutes
You can use either uncooked lasagna noodles or “oven-ready” lasagna noodles. If you use this variety, be sure to add enough water. I prefer the raw variety.
I make an Alfredo sauce with heavy cream, parmesan cheese, ricotta cheese, and salt & pepper.
Shredded chicken, spinach, garlic, onion, and shredded mozzarella make up the filling.
INGREDIENTS
10 lasagna noodles, uncooked
1 jar (16 oz.) Alfredo pasta sauce in white
a quarter cup milk
1 1/2 tablespoons dried oregano
3 cups cooked chicken, chopped
1 can (14 oz.) drained and sliced artichoke hearts in water
1/2 cup red bell pepper, chopped
1 tablespoon coarsely chopped onion
1 squeezed garlic clove 3 cups (12 ounces) mozzarella cheese, shredded
1 pound (4 ounces) feta cheese crumble
2 cups (approximately 4 ounces) packed fresh baby spinach leaves
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit. Cook the noodles in a (8-qt.) Cook in the stockpot according to the package guidelines, using the lowest cook time possible; drain. Combine Alfredo sauce, milk, and oregano in a small batter bowl. Using a Stainless Whisk, whisk until combined; set away.
With a Chef’s Knife, coarsely cut the chicken. Chop the artichokes, bell pepper, and onion with a food processor and place in a stainless (4-qt.) mixing bowl. Using a Garlic Press, press garlic over the bowl. Mix in the mozzarella and feta cheeses.
Spread 2/3 cup of the Alfredo sauce mixture over the bottom of a Rectangular Baker or Large Baker. Half of the noodles should be overlapping to fit. Half of the spinach leaves should be layered over the noodles, followed by half of the chicken mixture. Layer again, beginning with half of the leftover sauce. Pour leftover sauce over top of lasagna after stacking.
Wrap aluminum foil around the baker. 45 minutes in the oven. Remove the foil with care. Bake for another 10-15 minutes, or until bubbling. Remove from oven and set aside for 15 minutes to allow for easy serving. Serve with a Large Serving Spatula cut into squares.
