Description
Tender noodles layered with velvety Alfredo, juicy shredded chicken, and a creamy ricotta mozzarella blend for rich comfort food. Ready under an hour, perfect for weeknights or gatherings.
Ingredients
16 oz lasagna noodles (oven-ready or boiled) – Substitute gluten-free or zucchini noodles
3–4 cups cooked/diced chicken (rotisserie or boiled) – Avoid deli meats
32 oz Alfredo sauce (store-bought or homemade) – See variations for dairy-free
2 pints ricotta – Use full-fat for creamy texture
3–4 cups shredded mozzarella – Low-moisture prevents sogginess
1 cup freshly grated Parmesan – Pre-grated options tend to clump
1 tsp Italian seasoning – Can substitute garlic powder
1 egg
1 tbsp fresh parsley, chopped
Non-stick spray or butter for greasing
Instructions
Preheat oven to 375°F (190°C). Grease 9×13-inch baking dish with non-stick spray or butter.
Sauté garlic and Italian seasoning with olive oil in skillet; add chicken until browned and cooked.
If using traditional noodles, boil for 3 minutes until al dente. Lay flat on parchment to prevent sticking.
Mix ricotta, 1 egg, ½ cup Parmesan, and 1 tbsp parsley in bowl until smooth but fluffy.
Layer: 1 noodle sheet, ⅓ ricotta mixture spread evenly, ¼ chicken mixture, ¼ Alfredo sauce, and ½ cup mozzarella.
Repeat layers twice, finishing with top layer of noodles, Alfredo sauce, mozzarella, and remaining Parmesan.
Cover with foil and bake 25 minutes. Remove foil, bake 15–20 minutes until golden and bubbly. Let rest 10 minutes before serving.
Notes
Rotisserie chicken saves 15 minutes of prep time
Dairy-free option: Replace Alfredo sauce with cashew-based sauce and omit Parmesan
Assemble ahead 1 hour before baking for easier preparation
Chunks of mozzarella work better than shredded for structural integrity
For gluten-free version, use zucchini noodles and 100% gluten-free lasagna sheets
- Prep Time: 20
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg