Chicken Alfredo Spinach Lasagna

Chicken Alfredo Spinach Lasagna

Creamy layers of chicken, spinach, Alfredo sauce, and gooey cheese, baked hot and golden for a satisfying meal.

Preparation Time

30 min

Cooking Time

45 min

Overall Time

75 min

Created By: Lili Clark

Category: Dinner

Skill Level: Moderate

Cuisine Type: American

Output: 8 Serves

Dietary Options: ~

Ingredients

4 tablespoons butter

4 cups heavy whipping cream

1 cup shredded Parmesan cheese

3 tablespoons all-purpose flour

2 cups baby spinach

3 boneless skinless chicken breasts

2 tablespoons olive oil

2 teaspoons seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Black pepper, to taste

15 ounces ricotta cheese

1 egg

1 ½ cups shredded mozzarella cheese

9-12 lasagna sheets, cooked per package instructions

Steps

Preheat oven to 350°F. In a large pot of boiling water, cook the lasagna sheets per the package instructions, adding a drop of oil to prevent sticking.

Drizzle 1 tablespoon of olive oil over chicken breasts and rub into both sides. Season with seasoned salt, garlic powder, onion powder, Italian seasoning, and black pepper. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and sear chicken for 4-5 minutes per side until internal temperature reaches 165°F. Remove from skillet and cut into small pieces.

In the same skillet over low heat, melt butter, leaving browned bits in the pan. Stir in flour and whisk for 2-3 minutes until smooth. Gradually add heavy whipping cream, whisking until it comes to a simmer. Stir in Parmesan cheese, diced chicken, and spinach, allowing spinach to wilt before turning off heat.

In a small mixing bowl, whisk one egg and combine with ricotta cheese and ½ cup of shredded mozzarella cheese. Set aside.

In a 9×13 casserole dish, spread a small amount of Alfredo sauce on the bottom. Layer 3-4 lasagna sheets, followed by a thin layer of ricotta mixture and then chicken Alfredo sauce. Repeat layers two more times, ending with lasagna sheets.

Top the lasagna with 1 cup of shredded mozzarella cheese, cover with aluminum foil, and bake at 350°F for 30-45 minutes. To achieve a golden-brown top, remove foil and broil for 2-3 minutes. Let cool for 10-15 minutes before serving.

Required Tools

Large skillet
Spatula
9×13 casserole dish
Large pot
Small mixing bowl

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Dairy
Eggs
Gluten

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Calories: 855
Fats: ~
Carbohydrates: ~
Proteins: ~

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

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