Description
A comforting lasagna dish that combines classic Italian flavors with creamy Alfredo sauce and tender chicken for a delightful family meal.
Ingredients
Scale
- 12–15 lasagna noodles (oven-ready or traditional)
- 2 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 ½ cups heavy cream
- 4 cloves garlic, minced
- 1 tsp freshly grated nutmeg
- 2 cups freshly grated Parmesan cheese (plus extra for topping)
- 1 cup shredded Fontina cheese (or Gruyere)
- 4 oz cream cheese, softened
- Salt and white pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups shredded mozzarella cheese
- 1 cup grated provolone cheese
- 5 oz fresh spinach, roughly chopped (optional)
- ¼ cup fresh basil, chopped (for garnish, optional)
Instructions
- Prepare Chicken: Pat chicken breasts dry. Season with garlic powder, onion powder, oregano, basil, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through. Remove and let rest before dicing or shredding.
- Build Alfredo Sauce: In a saucepan, melt butter, then whisk in flour to form a roux. Gradually whisk in warmed milk and then heavy cream. Cook on medium-low, stirring, until thick. Stir in minced garlic and nutmeg, then remove from heat. Mix in Parmesan, Fontina, and cream cheese until smooth. Season with salt and white pepper.
- Preheat Oven & Prep Ricotta: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. In a bowl, mix ricotta cheese with a large egg, parsley, salt, and black pepper.
- Assemble Lasagna – First Layer: Spread 1 ½ cups Alfredo sauce on the bottom of the baking dish. Layer with noodles, half of the ricotta mixture, half of the chicken, mozzarella, provolone, and another 1 ½ cups of Alfredo sauce.
- Assemble Lasagna – Second Layer & Top: Repeat layering with remaining noodles, ricotta, chicken, mozzarella, provolone, and Alfredo sauce. Top with remaining noodles and Alfredo sauce, then sprinkle with mozzarella and Parmesan.
- Bake Lasagna: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 20-25 minutes until bubbly and golden brown.
- Rest & Serve: Let the lasagna rest for 15-20 minutes, garnish with basil if desired, then slice and serve.
Notes
For a spicier kick, add red pepper flakes to the Alfredo sauce. This dish can be made ahead of time and stored in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: lasagna, chicken alfredo, creamy pasta, comfort food, Italian recipe