Who said lasagna had to always be traditional? Infuse the soothing tastes of rotisserie chicken, rich Alfredo sauce, and melty mozzarella into this delectable Chicken Alfredo Lasagna. If you’re a fan of Alfredo sauce, don’t miss out on our other delicious options, such as Cajun Chicken Alfredo and the ever-popular Shrimp Alfredo.
Dive Into This Chicken Alfredo Lasagna!
Consider biting into this luscious, creamy lasagna, a new take on a classic meal. With layers of delicate chicken, white Alfredo sauce, and those iconic Barilla lasagna sheets, this meal is sure to become a dinnertime favorite.
Key Ingredients for Making It:
Pasta Layers: You have two excellent choices. Choose between classic uncooked lasagna sheets and the more practical “oven-ready” variation. If you choose the latter, don’t forget to add a little additional water. Personally? I prefer the traditional uncooked sheets.
Rich Alfredo Sauce: A decadent combination of heavy cream, parmesan, and ricotta cheese, lightly seasoned with salt and pepper.
Filling: A flavorful blend of shredded chicken, aromatic garlic, onion, refreshing spinach, and, of course, plenty of shredded mozzarella.
INGREDIENTS
10 lasagna noodles, uncooked
1 (16-ounce) jar white Alfredo pasta sauce
a quarter cup milk
1 1/2 tablespoons dried oregano
3 cups cooked chicken, chopped
1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup red bell pepper, chopped
1 tablespoon coarsely chopped onion
1 squeezed garlic clove
3 cups shredded mozzarella cheese (12 oz.)
1 pound (four ounces) crumbled feta cheese
2 cups (approximately 4 ounces) packed fresh baby spinach leaves
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit. Cook the noodles in an 8-quart stockpot according to package directions, 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 chop 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.
