Alfredo Chicken Lasagna

Alfredo Chicken Lasagna
Cook Time
45 mins
Yield
6 servings
Calories
460
Protein
31g

Creamy, comforting and delicious. An easy way to use roast chicken left-overs. 

Ingredients

1 pkg Alfredo Sauce Mix
1 1/2 cups milk (your choice)
12 oven-ready lasagna noodles
1 cup ricotta cheese
2 cups roasted or cooked chicken (shredded)
2 cups baby spinach
1 cup shredded mozzarella cheese

Preparation

  1. Preheat oven to 375° F.
  2. Prepare Alfredo Sauce by combining mix with milk. Microwave on high, uncovered, 4-5 min, whisking halfway through or until thickened.
  3. Spread ¼ cup sauce on bottom of dish. Top with 4 noodles (it’s ok if they overlap)
  4. Add ½ the ricotta cheese, followed by ½ the chicken, ½ the spinach, and ⅓ of the mozzarella. Add another  layer of 4 noodles, followed by ½ the remaining sauce the remaining ricotta, chicken, spinach and remaining ½ of the mozzarella
  5. Bake for 40 - 45 min until the top is bubbly and browned.
  6. Cool 10 min before slicing and serving.

Recipe Note

Breaking uncooked lasagna noodles evenly can be tricky. To make it easier, soak them in very hot tap water for about 10 min — they’ll still be firm but soft enough to cut with kitchen scissors.