Ingredients
Scale
- 12 lasagna noodles (regular or oven-ready)
- 2 cups cooked and shredded chicken breast
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, half of the Parmesan, minced garlic, and Italian seasoning. Mix well.
- Spread a thin layer of Alfredo sauce at the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles, then spread a portion of the ricotta mixture on top. Add shredded chicken and sprinkle with mozzarella. Repeat layers, ending with Alfredo sauce and the remaining Parmesan and mozzarella on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
Notes
- To save time, use rotisserie chicken for easy shredding.
- For a gluten-free option, substitute lasagna noodles with gluten-free pasta.
- This dish can be made ahead and stored in the fridge for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of the lasagna)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: White Cheese Chicken Lasagna, creamy chicken lasagna, Alfredo lasagna