Chicken Alfredo Lasagna
A rich and creamy twist on traditional lasagna, combining tender chicken, savory marinara, and a luscious Alfredo sauce layered with lasagna noodles and melted cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 count lasagna noodles, uncooked
- 2 cups cooked chicken, shredded
- 2 cups marinara sauce
- 2 cups Alfredo sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions; drain and set aside.
- In a medium bowl, combine ricotta cheese, egg, basil, oregano, garlic powder, salt, and pepper. Mix well.
- In a 9x13-inch baking dish, spread 0.5 cup marinara sauce on the bottom.
- Layer 4 cooked noodles over the sauce, slightly overlapping.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, 0.5 cup marinara, 0.5 cup Alfredo sauce, and 0.5 cup mozzarella.
- Repeat layers: 4 noodles, remaining ricotta mixture, remaining chicken, 0.5 cup marinara, 0.5 cup Alfredo, and 0.5 cup mozzarella.
- Top with remaining 4 noodles, then spread remaining marinara and Alfredo sauces over the top. Sprinkle with remaining 1 cup mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
- Let stand for 10 minutes before slicing and serving.
Notes
For best results, let the lasagna rest before serving to allow the layers to set. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.