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Chicken Alfredo Lasagna 


Chicken Alfredo Lasagna

 This easy Chicken Alfredo Lasagna is made with roasted chicken, Alfredo sauce, and mozzarella cheese. It’s an
easy and delicious chicken lasagna recipe that your family and friends will love!
 Looking for more Alfredo sauce recipes? Try some of our other favorites like Cajun Chicken Alfredo or Shrimp
 Chicken Alfredo Lasagna
 This delicious version of a classic lasagna recipe will have your family and friends asking for more!It consists of
white Alfredo sauce, chicken and Barilla lasagna noodles. Layer everything and bake for a creamy, cheesy and
delicious dinner.
 Lasagna Ingredients
 The Noodles: You can  use the raw lasagna noodles or the “oven-ready” ones. However, be sure to add more
water when using this variety. I prefer the raw type.The Alfredo Sauce: I use  cream, parmesan, ricotta  and a
simple seasoning of salt and pepper.
 The filling: It consists of shredded chicken, spinach, garlic, onions and grated mozzarella.


  10 raw lasagna noodles
  1 jar (16 ounces) white Alfredo pasta sauce
  1/4 cup milk
  1 1/2 teaspoons dried oregano leaves
  3 cups cooked, chopped  chicken
  1 can ( 14 artichoke hearts in water, drained and chopped
  1/2 cup chopped red  pepper
  1/4 cup finely chopped onion
  1 clove garlic, pressed
  3 cups (12 ounces) grated mozzarella cheese
  1 package (4 ounces) crumbled feta cheese
  2 cups wrapped fresh baby spinach  (about 4 ounces)


 Preheat oven to 375° F. Cook the pasta in an 8-quart stock pot according to package directions, paying attention
to the shortest cooking time.In a small dough bowl, mix Alfredo sauce, milk and oregano. Mix with a stainless
steel whisk until well combined. put aside.
 Roughly chop the chicken with the chef’s knife. Chop artichokes, peppers and onions with a food processor. Pour
into a 4 liter stainless steel mixing bowl.Press the garlic onto the bowl using the garlic press. Add mozzarella and
feta cheese; mix well.
 To make lasagna, spread 2/3 cup of the Alfredo sauce mixture in the bottom of the rectangular baker or large
baker. Top with half of the noodles so that they are on top of each other. Place half of the spinach leaves on top
of the noodles; Top with half of the chicken mixture.Repeat the layers, starting with half of the remaining sauce.
After layering, pour the remaining sauce over the lasagne.
 Cover the dough with aluminum foil. Bake for 45 minutes. Carefully remove the aluminum foil.Continue baking
for 10 to 15 minutes or until bubbles form. Remove from oven; Let rest for 15 minutes for easier serving. Cut into
squares; Serve with a large serving spatula.

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