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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
- If you need to precook your sheets, then boil the lasagna sheets in a pot of water just until they’re soft enough to bend, or follow the package instructions if using oven-ready sheets. Lay them flat on a tray to prevent sticking.14-15 lasagna sheets
- Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish.
- In a bowl, season the cooked shredded chicken with garlic powder, paprika, salt, and pepper, mixing well to coat evenly.4 cups cooked shredded chicken, 1 teaspoon garlic powder, 1 teaspoon paprika powder, Salt and pepper
- Melt butter in a large skillet over medium heat, whisking in the flour to create a thick paste. Add the minced garlic and gradually whisk in the milk. Stir continuously until the mixture begins to thicken.¼ cup unsalted butter, 4 tablespoons all-purpose flour, 2 cups whole milk, 1 tablespoon minced garlic
- Reduce heat and mix in the mozzarella cheese, heavy cream, Italian seasoning, spinach, salt, and pepper. Stir until the cheese has melted and the sauce is smooth. Adjust with more milk if needed for a thinner consistency.2 teaspoons Italian seasoning, 1 cup heavy cream, 2 cups shredded mozzarella cheese, 2 cups chopped spinach, Salt and pepper
- In the prepared baking dish, layer a bit of the spinach Alfredo sauce on the bottom. Add a layer of lasagna sheets, spread ricotta cheese (if using), top with seasoned chicken, and then more sauce. Repeat the layers, finishing with a generous layer of spinach Alfredo sauce on top. Sprinkle Parmesan cheese evenly across the top.1 cup ricotta cheese, 1 cup Parmesan cheese
- Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling. Let it rest for 10 minutes before slicing and serving, and enjoy!
Notes
- Cook the Pasta Right: Boil lasagna sheets until just pliable—they’ll soften more while baking. If using oven-ready sheets, skip the boiling entirely.
- Spinach Prep: If you’re using frozen spinach, make sure to thaw and squeeze out excess water to avoid a watery sauce.
- Even Layers Matter: Take your time to spread each layer evenly. It ensures every slice gets the perfect balance of sauce, chicken, and cheese.
- Season Well: Don’t skimp on the seasoning in your chicken and sauce—it’s what ties the whole dish together.
- Adjust Sauce Thickness: If your Alfredo sauce feels too thick, add more milk a little at a time until it reaches your preferred consistency.
- Cheese Swaps: If you’re feeling adventurous, try swapping mozzarella for provolone or adding a little cheddar for extra flavor.
- Crispy Top Tip: Want an extra-crispy topping? Turn on the broiler for the last 2-3 minutes of baking.
- Rest Time: Let the lasagna sit for 10-15 minutes after baking. This keeps it from falling apart when you slice it.
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
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