This easy Chicken Alfredo Lasagna is made with rotisserie chicken, alfredo sauce, and mozzarella cheese. It’s an easy and delicious chicken lasagna recipe that your family and friends will love!
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Looking for more recipes with alfredo sauce? Try some of our other favorites, like Cajun Chicken Alfredo or Shrimp Alfredo.
Chicken Alfredo Lasagna
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Looking for more recipes with alfredo sauce? Try some of our other favorites, like Cajun Chicken Alfredo or Shrimp Alfredo.
Chicken Alfredo Lasagna
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This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white alfredo sauce, chicken, and Barilla lasagna noodles. Layer it all together and bake for a creamy, cheesy and delicious dinner.
Lasagna Ingredients
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The Pasta: You can either use the uncooked lasagna noodles or the “oven-ready” kind. Just make sure to add more water if you use this type. I prefer the uncooked kind.
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The Alfredo Sauce: I use heavy cream, parmesan, ricotta cheese, and a simple seasoning of salt and pepper.
The Filling: This is made of shredded chicken, spinach, garlic, onion, and shredded mozzarella.
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INGREDIENTS
10 uncooked lasagna noodles
1 jar (16 ounces) white Alfredo pasta sauce
1/4 cup milk
1 1/2 teaspoons dried oregano leaves
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3 cups chopped cooked chicken
1 can (14 ounces) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
DIRECTIONS
Preheat oven to 375°F. Cook noodles in (8-qt.) Stockpot according to package directions, using the shortest cook time; drain. In Small Batter Bowl, combine Alfredo sauce, milk and oregano. Whisk until
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blended using Stainless Whisk; set aside.
Coarsely chop chicken with Chef’s Knife. Using Food Chopper, chop artichokes, bell pepper and onion; place in Stainless (4-qt.) Mixing Bowl. Press garlic over bowl using Garlic Press. Add
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mozzarella and feta cheese; mix well.
To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over the bottom of a Rectangular Baker or Large Baker. Top with half of the noodles, overlapping to fit. Layer half of the spinach
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leaves over noodles; Top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over the top of lasagna.
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leaves over noodles; Top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over the top of lasagna.
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Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve using Large Serving Spatula.