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READY IN 1½ hrs

Chicken Lasagna Alfredo

Read Reviews (83)

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Sybil Gregory." — Sybil Gregory

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Original recipe makes 12 servings Change Servings

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
32 ounces Classico® Creamy Alfredo Sauce

4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

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PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

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Pampered chef has this recipe. If you want to cut out some steps, use a rotisserie chicken from the grocery store, preferably the Italian seasoned kind. Use the whole thing. It's the perfect amount. I also use oven ready lasagna noodles. Be sure to add about 1/4 of water and 1/4 of milk to the Alfredo sauce because the no boil noodles absorb some of the liquid.

—Consuelo

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Most Helpful Critical Review

Jan 19, 2011

this is more a warning than a review: Do not use oven-bake lasagna noodles! they were chewy so this was not good. There is not enough liquid to cook those type of noodles correctly. Also, make sure you save half the alfredo sauce for the second layer! It wasn't good, but I think that is because I'm a horrible cook...

—LINDAMDOW

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110 Ratings

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Nov 11, 2010

This is an exceptional recipe!! It was easy to make, and you can modify it to suit your taste. I followed the recipe with a few changes: I used 2 cloves minced garlic with the chicken/Alfredo mixture, and made it ahead of time and let it sit in the fridge and get all garlicky and happy! Like the other review I also sprinkled about 1/2 cup of Parmesan cheese between the layers. Also, instead of cooking up an entire package of lasagna noodles I used 4 per layer (12). I did use a 9x13 glass baking pan, and found that 35mins at 350F was enough to heat it through and melt the mozzarella, with a crispy brown edge! Yummo!!! This is a must try, you'll love it.

—Peninnah

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Dec 15, 2010

This was very good. I did use three jars of alfredo sauce and switched the spinach for broccoli because my family does not like spinach. Nice twist to regular lasagna.

—chicklet

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Oct 18, 2010

This recipe was fairly easy to make, I did not have enough ricotta cheese, so I substituted a block of softened cream cheese for one of the pts. of ricotta. It was creamy and delicious, an enjoyable treat for the entire family.

—LynnSubb

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Oct 25, 2010

I made this for a ladies dinner and it was a great hit--I had many requests for the recipe. The recipe doesn't need many modifications but I found the alfredo sauce a little too thick so I thinned it with 1/3 - 1/2 cup skim milk and I sprinkled Parmesian cheese in each layer as well. The whole process of making this takes some time (as with any lasagna) but the results are worth it! Really delicious!

—Lori M.

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Jan 24, 2011

Except that I used broccoli instead of spinach, I made this recipe as per the recipe. Oh and I added salt and pepper to the cheese and broccoli mixture. EXCELLANT recipe! Thank you Sybil for a wonderful main dish that's going in my regular menu at home.

—Dragonflyte

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Feb 09, 2011

This lasagna was a hit! I did skip the ricotta cheese because no one likes it. I also used chopped broccoli instead of spinach. I doubled the chicken to make it more healthy. I also used Classico new reduced calorie Alfredo Sauce.

—Marcia

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Nutrition

Calories
542 kcal
27%

Carbohydrates
37.8 g
12%

Cholesterol
137 mg
46%

Fat
27.8 g
43%

Fiber
1.8 g
7%

Protein
35.6 g
71%

Sodium
960 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Lasagna Alfredo

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 542
Calories from Fat: 250

% Daily Value *
Total Fat 27.8g 43 %
Saturated Fat 15.5g 78 %
Cholesterol 137mg 46 %
Sodium 960mg 38 %
** Potassium 379mg 11 %
Total Carbohydrates 37.8g 12 %
Dietary Fiber 1.8g 7 %
Protein 35.6g 71 %
Sugars 3.3g
** Vitamin A 61 %
** Vitamin C 4 %
** Calcium 74 %
** Iron 27 %
** Thiamin 6 %
** Niacin 76 %
** Vitamin B6 14 %
** Magnesium 24 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.