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Servings: 8
Calories: 694kcal
Equipment
Ingredients
For the chicken:
- 4 cups cooked shredded chicken
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- Salt and pepper
Spinach Alfredo sauce:
- ¼ cup unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 2 cups chopped spinach
- Salt and pepper
Assembly:
- 14-15 lasagna sheets almost 1 pack
- 1 cup ricotta cheese optional
- 1 cup Parmesan cheese
Instructions
- Boil the lasagna sheets in water for a couple of minutes - just until they start being pliable. (Or follow your instructions, some lasagna sheets don’t require this previous step). Reserve in a big tray so they don’t stick.14-15 lasagna sheets
- Grease a 9" x 13" baking pan. Set aside.
- In a bowl, combine the chicken with the garlic, paprika, salt and pepper.4 cups cooked shredded chicken, 1 teaspoon garlic powder, 1 teaspoon paprika powder, Salt and pepper
- In a large skillet or saucepan, melt the butter with the flour until a thick paste forms.¼ cup unsalted butter, 4 tablespoons all-purpose flour
- Add the garlic and milk and cook for a couple of minutes, stirring frequently, until it starts to thicken.2 cups whole milk, 1 tablespoon minced garlic
- Add the mozzarella cheese, spinach, heavy cream, Italian seasoning, salt and pepper and mix everything together. Turn off the heat and stir until you have a saucy mixture (add a bit more milk if it’s too thick).2 teaspoons Italian seasoning, 1 cup heavy cream, 2 cups shredded mozzarella cheese, 2 cups chopped spinach, Salt and pepper
- In a greased baking sheet - layer ricotta cheese, chicken, spinach sauce and lasagna sheets. You should finish with a layer of spinach sauce and top with Parmesan cheese.1 cup ricotta cheese, 1 cup Parmesan cheese
- Bake in the air fryer at 160ºC (320°F) for 20 minutes, or until golden brown and bubbly.
- Serve warm and enjoy!
Notes
Here are a few tips I've picked up from making this recipe that'll help you get the best results every time.
- Don't skip pre-boiling the sheets: If your lasagna sheets require pre-cooking, give them just enough time to become pliable. Over-boiling makes them too soft, and they'll fall apart during layering.
- Spread the noodles out right away: Lay the boiled lasagna sheets on a large tray as soon as they come out of the water so they don't clump or stick together before you're ready to layer.
- Season the chicken well: The garlic powder and paprika add a lot of flavor, so don't be shy with the salt and pepper. A well-seasoned filling makes every layer taste better.
- Control the sauce consistency: If the spinach Alfredo sauce thickens too much after you turn off the heat, stir in a small splash of milk to loosen it up before layering. The sauce should be pourable but not watery.
- Finish with a generous Parmesan layer: A thick, even layer of Parmesan on top gives you that golden, slightly crisp crust after baking. Don't skimp on it.
- Freeze in portions: Cut the lasagna into individual portions before freezing so you can thaw only what you need. Wrap each piece tightly in plastic wrap before placing in a freezer-safe container to prevent freezer burn.
Nutrition
Calories: 694kcal | Carbohydrates: 46g | Protein: 42g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 496mg | Potassium: 523mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2002IU | Vitamin C: 3mg | Calcium: 487mg | Iron: 3mg
Tried this recipe?Let us know how it was!