Creamy and rich, this easy spinach and chicken alfredo lasagna recipe is the ultimate comfort food. We all love our traditional lasagna recipes, but this white lasagna recipe is soon to be a family fave.
Serve this easy chicken lasagna recipe with a salad and garlic bread. The leftovers are great reheated the next day.
Cuisine: Italian/American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 bag (10 ounces) baby spinach
- 3 - 4 cups heavy cream (start with 3 cups and add more if needed)
- 1 1/2 cups freshly grated Parmesan cheese
- 1 container (15 ounces) ricotta cheese
- 3 cups cooked, shredded chicken (you can use a rotisserie chicken)
- lasagna noodles, cooked (about 15)
- 3 cups shredded mozzarella cheese
Here's how to make it:
- Heat the olive oil in a skillet. Add the garlic and onion and cook until soft.
- Add the spinach and cook until it wilts.
- Pour in the heavy cream, 1 cup of Parmesan, ricotta and chicken. Season with salt and pepper, to taste. Cook until it just begins to simmer. Turn off heat.
- Cover the bottom of a 13x9-inch baking pan with some of the chicken mixture. Cover with a layer of lasagna noodles, more of the chicken alfredo mixture and some mozzarella cheese. Repeat layers, ending with mozzarella.
- Cover with foil and bake in a preheated 350-degree F oven for about 30 minutes. Uncover and let cheese brown a bit, about 5 minutes more. Serve.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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