"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
Watch video tips and tricks
1 (16 ounce) package
1 (10 ounce) package
frozen chopped spinach
cooked, boneless chicken breast halves, diced
2 (16 ounce) jars
Alfredo-style pasta sauce
shredded mozzarella cheese
salt and ground black pepper to taste
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.
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.
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.
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!
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.
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!
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 519
Chicken and cream cheese star in this deliciously unique lasagna.
Discover the tricks to this simple, 5-star chicken Alfredo recipe.
See a lighter but still delicious version of chicken fettuccine Alfredo.