Description
A creamy and delicious twist on traditional lasagna, featuring chicken and Alfredo sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 12 lasagna noodles
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Place 4 lasagna noodles over the sauce, then spread half of the chicken and ricotta mixture over the noodles.
- Pour 1 cup of Alfredo sauce over the chicken mixture and sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers: add 4 more lasagna noodles, the remaining chicken mixture, 1 cup of Alfredo sauce, and 1 cup of mozzarella cheese.
- Top with the final 4 lasagna noodles, the remaining Alfredo sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute low-fat ricotta cheese and use whole wheat lasagna noodles.
- Add steamed spinach or sautéed mushrooms to the chicken mixture for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg