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Chicken Alfredo Lasagna

 Chicken Alfredo Spinach Artichoke Lasagna

A creamy, cheesy, savory twist on traditional lasagna — packed with tender chicken, bright veggies, spinach, and rich Alfredo sauce. Ideal for weeknights or special dinners.

ingredints:  

    • 10 uncooked lasagna noodles
    • 1 jar (16 ounces) white Alfredo pasta sauce
    • 1/4 cup milk
    • 1 1/2 teaspoons dried oregano leaves
    • 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
  • 1 garlic clove, pressed
  • 3 cups (12 ounces) shredded mozzarella cheese
  • 1 package (4 ounces) crumbled feta cheese
  • 2 cups packed fresh baby spinach leaves (about 4 ounces)

Equipment Needed

  • 9×13-inch baking dish

  • Large pot for boiling noodles

  • Mixing bowls (small and large)

  • Spatula and whisk

  • Foil for baking cover

 preparation:

1️⃣ Preheat the Oven

  • Set your oven to 375°F (190°C) and allow it to fully preheat before baking.

2️⃣ Cook the Lasagna Noodles

  • In a large stockpot, bring salted water to a boil.

  • Add 10 lasagna noodles and cook according to package directions, but use the shortest suggested time for slightly undercooked noodles (they’ll finish cooking in the oven).

  • Drain the noodles and lay them flat on a parchment-lined tray or drizzle lightly with oil to prevent sticking.

  • If using oven-ready noodles, you can skip boiling — just ensure your sauce is slightly thinner (add more milk).

3️⃣ Make the Alfredo Sauce Blend

  • In a small bowl, whisk together:

    • 1 jar (16 oz) Alfredo sauce

    • ¼ cup milk

    • 1½ teaspoons dried oregano

  • Whisk until smooth and fully combined. Set aside.

4️⃣ Prepare the Filling

  • In a large bowl, combine:

    • 3 cups chopped cooked chicken

    • Chopped artichoke hearts

    • ½ cup chopped red bell pepper

    • ¼ cup chopped onion

    • 1 pressed garlic clove

    • 3 cups shredded mozzarella cheese

    • 4 oz crumbled feta cheese

  • Mix thoroughly until evenly combined.

  • Optional: Sauté the red bell pepper and onion in a little olive oil for 2–3 minutes before mixing for a softer texture and sweeter flavor.

5️⃣ Assemble the Lasagna

Use a 9×13-inch baking dish for layering. Here’s how:

  1. Bottom Layer:

    • Spread 2/3 cup of the Alfredo mixture over the bottom of the dish.

  2. First Layer:

    • Lay down half the lasagna noodles, slightly overlapping.

    • Add half the spinach leaves evenly across the noodles.

    • Spoon half the chicken-veggie-cheese mixture over the spinach.

  3. Second Layer:

    • Spread half of the remaining Alfredo sauce over the filling.

    • Add the remaining noodles.

    • Layer the rest of the spinach.

    • Add the remaining chicken mixture.

  4. Top Layer:

    • Pour the rest of the Alfredo sauce evenly over the top.

    • Optionally, sprinkle with extra mozzarella or Parmesan for a bubbly, golden crust.

6️⃣ Bake

  • Cover with foil (spray the underside with cooking spray to prevent sticking).

  • Bake at 375°F for 45 minutes.

  • Uncover, then bake an additional 10–15 minutes until the top is golden and bubbling.

  • The uncovered bake helps create a cheesy crust and reduces excess moisture.

7️⃣ Rest Before Serving

  • Let the lasagna rest for 15 minutes after removing from the oven.

  • This helps the layers firm up and makes slicing much easier.

  • Cut into squares and serve warm with a spatula.

 Serving Suggestions

  • Pair with garlic bread, Caesar salad, or roasted vegetables.

  • A drizzle of balsamic glaze or sprinkle of chili flakes can add a gourmet touch.

 Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 4 days.

  • Reheat in a 350°F oven, covered, for 15–20 minutes or microwave individual slices for 2–3 minutes.

  •  You can also freeze this lasagna before or after baking — just wrap tightly in foil and freeze for up to 2 months.

enjoy!

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