Chicken Alfredo Lasagna

Chicken Alfredo is one of the few dishes that my entire family will eat. Therefore, when I came across the idea of making a lasagna using Alfredo sauce instead of a tomato-based sauce, I was thrilled!

This lasagna relies on jars of Alfredo sauce and frozen spinach, so it wasn’t too difficult to assemble on a busy weeknight. However, it’s a little fancier and richer than regular chicken Alfredo, so it made a special meal.

Ingredients

(Adapted from this recipe.)

• 1 (16 oz.) package lasagna noodles
• 1 (10 oz.) package frozen chopped spinach
• 1 (16 oz.) tub ricotta cheese
• 1 cup shredded parmesan cheese
• 3 chicken breasts, cooked and diced
• 2 (16 oz.) jars Alfredo sauce
• 2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• Several dashes salt and pepper

Instructions

Preheat the oven to 350°F. Prepare the lasagna noodles according to the package instructions.

While the noodles boil, cook the spinach according to the package directions; drain. In a medium bowl, combine the spinach, ricotta cheese, parmesan cheese, minced garlic, salt, and pepper.

Set aside a couple of tablespoons of Alfredo sauce. Combine the remaining sauce with the chicken in a medium bowl.

Lightly grease a 9×13 inch baking dish. Drizzle the reserved tablespoons of Alfredo sauce across the bottom of the dish (this will help keep the noodles from sticking). Place one layer of lasagna noodles (edges overlapping) in the pan. Top the noodles with 1/3 of the chicken and Alfredo sauce mixture. Top this mixture with 1/3 of the spinach and ricotta mixture. Sprinkle this mixture with 1/3 of the mozzarella cheese. Repeat twice so you have a total of three layers.

Bake 50-60 minutes, or until the lasagna is bubbly and the top is beginning to brown. Allow to cool a little before slicing and serving. Yield: 8 servings.

Notes

It’s hard to go wrong with a dish that contains noodles and cheese. This lasagna is no exception. My favorite thing about it is that it contains spinach, yet you can’t taste it at all! My husband and, to a lesser extent, my two oldest kids are averse to many veggies. However, they ate this without a problem!

I can think of a few ways to experiment with this recipe when I make it in the future. It certainly works as it is, but it could also be jazzed up. I’d like to try adding sundried tomatoes and possibly some chopped artichoke hearts.

What new dishes have you tried recently? I’d love to hear about them!

Shared at the following:

Encouraging Hearts and Home, Busy Monday, Over the Moon, and Weekend Potluck.