Description
This easy Chicken Alfredo Lasagna combines tender seasoned chicken, creamy spinach Alfredo sauce, and layers of lasagna sheets baked to perfection with gooey mozzarella cheese. A comforting Italian-American classic made from scratch featuring a flavorful spinach-infused Alfredo and seared chicken tenders, perfect for a hearty family dinner.
Ingredients
Scale
Chicken:
- 6 chicken tenders (or chicken breast)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or mixture of oregano, parsley, basil)
- 2 tbsp olive oil
Spinach Alfredo Sauce:
- 5 tbsp unsalted butter
- ½ medium onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp salt
- ½ tsp pepper
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 5 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated)
- 2 cups chopped spinach
Assembly:
- 14-15 lasagna sheets (about one pack)
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnish
Instructions
- Prepare the Lasagna Sheets: Boil the lasagna sheets according to package instructions until al dente. Toss with some oil to prevent sticking and set aside.
- Cook the Chicken Tenders: Coat the chicken tenders evenly with salt, pepper, cayenne, garlic powder, Italian seasoning, and olive oil. Heat a cast iron skillet over medium-high heat and cook the chicken tenders for about 5 minutes per side until cooked through and lightly seared. Allow to rest for 5 minutes, then chop into small chunks, collecting all juices. Set aside.
- Make the Spinach Alfredo Sauce: In a non-stick pan, melt butter over medium-high heat. Add finely chopped onion and sauté for 3-5 minutes until softened. Add garlic and cook 1-2 minutes until fragrant. Stir in salt, pepper, chili flakes, and Italian seasoning, cooking for another minute. Add flour and toast for 1 minute. Slowly whisk in whole milk and heavy cream, reduce heat to low, and cook while stirring until the sauce thickens but remains pourable. Remove from heat and stir in chopped spinach and Parmesan cheese. Adjust seasoning to taste.
- Assemble the Lasagna: Preheat the oven to 375°F (conventional). Spread 2-3 tablespoons of Alfredo sauce on the bottom of a 9×13-inch lasagna dish. Arrange about 3 lasagna sheets in a single layer—do not overlap sheets. Spread a generous layer of sauce over the sheets, then ⅓ of the chopped chicken, and sprinkle with about ¾ cup shredded mozzarella. Repeat for the second and third layers using remaining chicken and sauce, saving some sauce and 3-4 sheets.
- Final Layer: Cover with the last set of lasagna sheets, spread the remaining sauce evenly over the top, and sprinkle with 1 cup of shredded mozzarella cheese.
- Prepare for Baking: Insert 6-8 toothpicks vertically spaced in the lasagna as tent poles to prevent foil from sticking to the cheese. Cover lasagna tightly with foil.
- Bake: Bake covered for approximately 40 minutes. Remove foil and broil on the top oven rack or highest setting for 2-3 minutes until the cheese turns golden and bubbly.
- Rest and Serve: Allow the lasagna to rest at room temperature for 15 minutes, then remove toothpicks. Garnish with freshly chopped parsley and serve warm.
Notes
- Do not overlap lasagna sheets in layers to ensure even cooking.
- Resting the chicken after cooking helps retain juices for tender chunks.
- Broiling at the end adds a beautiful golden color and bubbly cheese topping.
- Use freshly grated Parmesan for best flavor and melting quality.
- Allow lasagna to rest after baking to set layers and make serving easier.
- Adjust seasoning in the Alfredo sauce to personal taste before assembly.
- To prevent lasagna sheets sticking, tossing them with a bit of oil after boiling helps.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
