Chicken Lasagna Alfredo

Chicken Lasagna Alfredo

85
Sybil Gregory 0

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Sybil Gregory."

Ingredients 1 h 30 m {{adjustedServings}} servings 526 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 954 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). 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.
  2. 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.
  3. 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 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.
Tips & Tricks
Firehouse Chicken Enchiladas

See how they make chicken enchiladas down at the station.

Linguine with Chicken and Vegetables

What's cooking in Ellington? This creamy, satisfying linguine.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 85

  1. 113 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Consuelo
11/9/2010

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.

Peninnah
11/11/2010

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.

chicklet
12/15/2010

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.