Description
This Chicken Alfredo Lasagna recipe combines creamy roasted garlic Alfredo sauce with tender chicken, ricotta, mozzarella, and layers of perfectly cooked lasagna noodles for a rich and comforting Italian-inspired main course.
Ingredients
Scale
Lasagna Noodles
- 1 box lasagna noodles
Roasted Garlic Alfredo Sauce
- 2 heads roasted garlic, mashed
- ½ cup butter
- 32 ounces heavy cream, divided
- 2 ½ cups freshly grated Parmesan cheese, divided
- Salt to taste
- 1 teaspoon pepper
- 2 tablespoons all-purpose flour
Ricotta Mixture
- 1 large egg
- 30 ounces low fat ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon dried parsley
Additional Ingredients
- 4 cups shredded mozzarella cheese
- 3 cups shredded cooked chicken
- Cooking spray for greasing
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles according to the package directions. Drain and lay them flat on wax paper sprayed with cooking spray to prevent sticking.
- Roast Garlic: Roast the garlic heads as directed to develop a rich, sweet flavor. Once cooled, squeeze the cloves out of their skins and mash them with a fork.
- Make Alfredo Sauce: In a small saucepan over low to medium heat, melt ½ cup butter. Add 3 ½ cups heavy cream along with the mashed roasted garlic. Heat gently without boiling. Whisk in 2 ½ cups Parmesan cheese, salt, and pepper until the cheese melts smoothly.
- Thicken Sauce: In a small bowl, whisk together 2 tablespoons flour and ½ cup heavy cream until smooth. Gradually add this mixture to the warm sauce, stirring continuously. Cook on medium-low heat for 7-10 minutes until the sauce thickens.
- Prepare Ricotta Mixture: In a large bowl, beat the egg. Add ricotta cheese, ¾ cup Parmesan cheese, and dried parsley. Mix well to combine.
- Grease Baking Dish: Generously spray a deep 9 x 13-inch baking dish with cooking spray. Line a rimmed baking sheet with foil to place the dish on for easier clean-up.
- Assemble Lasagna – Layer 1: Spread about ½ cup of Alfredo sauce evenly on the bottom of the dish to lightly coat it. Arrange 4 lasagna noodles over the sauce.
- Ricotta Layer: Spread one-third of the ricotta mixture over the noodles.
- Chicken Layer: Add one-third of the shredded cooked chicken (about 1 cup) evenly over the ricotta layer.
- Mozzarella Layer: Sprinkle 1 cup of shredded mozzarella cheese over the chicken.
- Sauce Layer: Cover evenly with about 1 cup of Alfredo sauce, spreading it to all edges and corners.
- Repeat Layers: Place 4 lasagna noodles over this layer and repeat layering the ricotta, chicken, mozzarella, and sauce two more times, creating three complete layers of filling.
- Top Layer: Finish by placing noodles over the final sauce layer. Pour the remaining Alfredo sauce over the noodles and sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake: Set the lasagna on the foil-lined baking sheet and bake uncovered at 350° F for 50 minutes, or until bubbly. If the cheese browns too quickly, lightly cover with aluminum foil until done.
Notes
- Use low-fat ricotta to reduce calories but retain creaminess.
- To roast garlic, wrap heads in foil and bake at 350° F for about 30-40 minutes until soft.
- Make sure not to boil the Alfredo sauce to prevent curdling.
- Allow the lasagna to rest for 10-15 minutes after baking before cutting for easier slicing.
- Substitute cooked shredded rotisserie chicken for convenience.
- If you prefer a thicker sauce, increase the flour slightly.
