Lasagna Alfredo

Lasagna Alfredo


"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."


1 h 30 m servings 954 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 954 kcal
  • 48%
  • Fat:
  • 57.7 g
  • 89%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 55.2 g
  • 110%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1764 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
  3. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
  4. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
  5. Bake 50 to 60 minutes, until top is brown and bubbly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 384 Ratings


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...

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 spr...

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 ch...

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 ...

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, ...

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 o...

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 ...

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 re...

Made this yesterday night. My first time cooking anything of substance and it was easy to do. USE THE ROASTED GARLIC ALFREDO SAUCE and you won't need to add a lot of salt, pepper and seasonings....