Chicken and Spinach Alfredo Lasagna Recipe

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Most Helpful Positive Review

Jan 24, 2006

I wish that I could give this just one more star for the sheer indifference it has to calories or fat content. Oh. My. Goodness. This was good. I was in a pinch for bringing a dish to a party and happened to have most of the ingredients for this so I pulled it together, and it's my new favorite recipe. I did substitute the cream for 2 cups half & half and one cup nonfat evaporated milk (ROFL, that makes it healthier, right?) and I used frozen spinich instead of fresh and I'm sure fresh would make it even better. I also used diced portobello mushrooms and plain ol' chicken breasts. Everyone ate this all gone and were fighting for the recipe. Thanks a ton (and you know where that ton came from ;)) *Edited to add~ I made this again and used fat free half and half and 98% fat free creame of mushroom soup, skim mozzarella and lowfat ricotta, and it tastes just as good as the original. I also omitted the mushrooms and used sundried tomotoes....yummy! Still a favorite recipe for special occassions around here. I've also found it's good to take it out after it's done and let it sit, covered, for a good thirty minutes to thicken up.

—sorashell

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Most Helpful Critical Review

Nov 11, 2003

I just finished making this and will eat it tomorrow. It looks like it will taste wonderful. One thing to note is the directions and usage of the ricotta. At one point it calls to use half, then the rest, then the remaining? Doesn't add up and I read the thing over and over but didn't catch that error until it called for the non-existant "remaining" ricotta. Oh well, it still looks very good and the way it smells it HAS to be great !

—Jodi

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327 Ratings

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Mar 28, 2006

This is an excellent recipe. To overcome the issue with the volume of spinach (I used 1 - 6oz. bag of fresh baby spinach leaves which worked out to be the perfect amount without overwhelming the dish... or kids ~ nice green speckles here and there), I added the spinach to the skillet of sauteed veggies at the last moment before turning off the heat to slightly wilt the spinach. This way all of the prepared ingredients fit perfectly into the 9" x 13" dish without the oozing that I've read about in other reviews. I also used a whole medium sized onion and the whole 5oz. package of sliced mushrooms from the produce dept. This worked out perfectly for flavor, not to mention nothing wasted. The mushroom slices (as opposed to chopped) made it a lot easier for my little mushroom hater to pick them out. Allow the dish to rest at least 15 minutes after removing it from the oven to allow it to settle for easier cutting and serving. The sauce would be great as a base for other pasta dishes too. I will definitely use this recipe again and again. Thanks for posting it!

—OJAGAJ

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Jan 15, 2004

Although this lasagna is pretty good, I was expecting better after all of the work I put into it. The blandness that others commented on may be because there isn't much salt called for in the recipe. I may try it again with alfredo sauce packets instead because this sauce still tastes like canned cream of mushroom soup to me, even though I followed the directions exactly. The final product was a little runny because, when you put the spinach in fresh and then bake it, it exudes a lot of water into the ricotta layer underneath. In order for this lasagna to be worth the effort, it needs a few changes. But it has potential.

—THEEVOYS

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Sep 26, 2005

VERY GOOD! Everyone loved it ages 5 - 70. I used milk instead of heavy cream and it was still very good.

—Mary

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Sep 03, 2010

Very good recipe. I, like others, took the quick way out and used a roasted chicken from walmart and a few jars of my favorite alfredo sauces. I put the fresh spinach and the mushrooms in the food processor so my kids wouldn't really notice it. I then put all of that in a pan, along with the chicken, diced tomatoes, chopped onions, and some frozen peas and sauted it with garlic powder, onion powder, adobe, and oregano. I then added that chicen mixture to the sauce. THE WHOLE PAN IS GONE! My kids were fighting over who was going to take leftovers to school. I had some leftover sauce so I am going to boil some fettucine and make a cassarole with the noodles, sauce, ricotta, and mozzarella. Can't wait to eat it!

—lady t

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Jan 10, 2006

VERY good,This rich and cheesey dish is fantastic. I will use this simple alfrado sauce alone in the future (drop 1 can of cream of mush. and add 1 can of cream of chicken).The kids and wife could'nt stop raving, thanks.

—heetmiser

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Nov 11, 2003

This is going to be a much repeated recipe. It is absolutely amazing!!! It is a bit time consuming so I suggest having company over to enjoy what you spent so much time on. That way you know your time was worth it because everybody with rave about it.

—meljoy1980

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Nutrition

Calories
620 kcal
31%

Carbohydrates
23.1 g
7%

Cholesterol
166 mg
55%

Fat
45.4 g
70%

Fiber
1.5 g
6%

Protein
31 g
62%

Sodium
872 mg
35%

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

Nutritional Information

Chicken and Spinach Alfredo Lasagna

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 620
Calories from Fat: 408

% Daily Value *
Total Fat 45.4g 70 %
Saturated Fat 24g 120 %
Cholesterol 166mg 55 %
Sodium 872mg 35 %
Potassium 478mg 13 %
Total Carbohydrates 23.1g 7 %
Dietary Fiber 1.5g 6 %
Protein 31g 62 %
Sugars 2.4g
Vitamin A 80 %
Vitamin C 15 %
Calcium 55 %
Iron 29 %
** Thiamin 10 %
Niacin 91 %
Vitamin B6 22 %
Magnesium 22 %
Folate 59 %

* 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.