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READY IN 1½ hrs

Lasagna Alfredo

Read Reviews (240)

"Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish." — Sybil Gregory

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Original recipe makes 8 servings Change Servings

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce

4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and ground black 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 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
Bake 50 to 60 minutes, until top is brown and bubbly.

Kitchen-Friendly View

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

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I added extra chicken to this recipe. Also, did not follow the recommended layering technique. I made this lasagna the way I make my regular lasagna: 1) mixed ALL of the alfredo sauce with the chicken; 2) put a little sauce on bottom of pan so it won't stick; 3)layer of noodles; 4) layer of chicken/sauce mixture; 5)layer of mozzarella; 6) layer of spinach. Repeat last three layers two more times. Cover and bake 50-60 minutes, than uncover, add mozzarella cheese on top and bake until chees is golden.

—MISSLIZASU

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Most Helpful Critical Review

Jul 14, 2003

First . . . I used this recipe scaled to half (4 servings), but it made much more than 4 servings--it was actually 6-8. That said, I thought this tasted rather bland, I ended up pouring tomato spaghetti sauce over the top of each portion--my husband and I both liked it much better that way. This was easy and fast to make, but if I make this again I will definitely make tomato sauce a part of the recipe, possibly alternating layers of tomato sauce and alfredo.

—KayT28

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329 Ratings

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May 21, 2003

Served this at a dinner party and got rave reviews! I doubled the recipe, used the lasagna noodles you don't have to cook, Classico Roasted Garlic Alfredo sauce and added 1 bunch of chopped spring onions to the sauce. I also spread about a cup of the sauce on the bottom of the pan before adding the noodles so they didn't stick, then mixed the chicken in with the rest of the sauce and put about another cup of it on top of the last layer of noodles before adding the cheese.

—SJTT

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Jul 14, 2003

This lasagna was delicious! The only thing I did differently was that I added 1/2 of an onion and some sliced garlic cloves sauteed in olive oil. I mixed the onion/garlic mixture in with the chicken and sauce...YUM!

—BYMADDOX

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Aug 28, 2003

Really very good. I split the recipe in half and put the two lasagnas in square 8x8 dishes, one for tonight, one to freeze. I would say each 8x8 dish would give me 6 good size servings. I did add a little more chicken to the recipe, as well as garlic salt and italian seasonings.

—LYDINIA

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May 09, 2003

This is a great recipie! I did changed some things though, i cut the spinach so that I only used 5oz., I added a can of drained and chopped artichoke hearts to the spinach and ricotta mixtutre, and marinated the chicken in worstishire sauce to give it a little kick. Excellent recipie! Also, if your a vegeterian you can add firm, marinated tofu instead of chicken. Enjoy!

—KITKA714

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Oct 01, 2006

I used less ricotta (24oz) & it turned out fine. I added onion salt, garlic powder, & a touch of italian seasoning to the ricotta/spinach mixture... it'll really need it. Make sure the noodles on the top layer aren't bare in any areas, they'll dry out. We loved it & we'll make it again.

—StacyM

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Jul 14, 2003

this was the best lasagna I have ever had. It's easy to make, and can feed a large number of people in a pot-luck setting. My co-workers said it was the best they had tasted and ask for the recipe. I told them to get it here!!!

—addam

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Nutrition

Calories
954 kcal
48%

Carbohydrates
56.5 g
18%

Cholesterol
157 mg
52%

Fat
57.7 g
89%

Fiber
2.7 g
11%

Protein
55.2 g
110%

Sodium
1812 mg
72%

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

Nutritional Information

Lasagna Alfredo

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 954
Calories from Fat: 519

% Daily Value *
Total Fat 57.7g 89 %
Saturated Fat 26.7g 133 %
Cholesterol 157mg 52 %
Sodium 1812mg 72 %
** Potassium 569mg 16 %
Total Carbohydrates 56.5g 18 %
Dietary Fiber 2.7g 11 %
Protein 55.2g 110 %
Sugars 6.8g
Vitamin A 91 %
Vitamin C 6 %
Calcium 112 %
Iron 40 %
** Thiamin 9 %
** Niacin 114 %
** Vitamin B6 21 %
** Magnesium 36 %
** Folate 104 %

* 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.