"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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1 (16 ounce) package
1 (10 ounce) package
frozen chopped spinach
cooked, boneless chicken breast halves, diced
Classico® Creamy Alfredo Sauce
shredded mozzarella cheese
salt and pepper to taste
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.
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...
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Lasagna Alfredo
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 250
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This chicken Alfredo pasta dish is rich and satisfying.