Description

This White Chicken Lasagna is rich, creamy, and loaded with layers of tender pasta, homemade chicken Alfredo sauce, ricotta, spinach, and artichokes. Each bite is cheesy, comforting, and packed with flavor! Perfect for family dinners, meal prep, and even freezing for later. This Chicken Alfredo Lasagna will become your new favorite go-to comfort dish.

Ingredients

Scale

For Layering:

15 classic lasagna noodles (not no-boil)
1 lb shredded mozzarella cheese (4 cups)

Chicken Alfredo Sauce:

5 tbsp unsalted butter (or substitute half olive oil)
8 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
3 cups half-and-half
1 tsp onion powder
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp chicken bouillon
1/2 tsp red pepper flakes (optional)
2 cups freshly grated Parmesan cheese
3 cups shredded rotisserie chicken

Ricotta Filling:

2 eggs
3 cups whole milk ricotta cheese
1 cup full-fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil (or 1 tbsp dried)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 (14 oz) can artichoke hearts, chopped & patted dry
16 oz frozen chopped spinach, thawed & patted dry

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Instructions

. Prep the Noodles:

Place lasagna noodles in a large pan and cover with hot tap water.
Let them soak for at least 30 minutes, stirring occasionally to prevent sticking.

2. Make the Ricotta Filling:

In a large bowl, mix ricotta, sour cream, eggs, Parmesan, basil, salt, pepper, and nutmeg.
Stir in chopped artichokes and spinach until well combined.

3. Make the Alfredo Sauce:

Preheat oven to 350°F.
In a large skillet, melt butter over medium heat, then whisk in flour and garlic.
Cook for 2 minutes, stirring constantly.
Reduce heat to low and gradually whisk in half-and-half, chicken broth, and seasonings.
Bring to a boil, then reduce heat to medium and simmer for 5 minutes, whisking often.
Remove from heat and stir in Parmesan cheese and shredded chicken.

4. Assemble the Lasagna:

Lightly grease a 9×13 deep baking dish.
Spread 1 cup of Alfredo sauce at the bottom.
Layer 4 lasagna noodles, followed by ⅓ of the ricotta mixture and 1 cup mozzarella.
Repeat these layers two more times, using ⅓ of the Alfredo sauce per layer.
Finish with remaining Alfredo sauce and 1 cup mozzarella cheese.

5. Bake the Lasagna:

Cover with foil and bake for 30 minutes.
Remove foil and bake for another 30 minutes, until bubbly.
Broil for 3 minutes to brown the cheese (watch carefully).
Let sit for 15 minutes before slicing.

Notes

Make-Ahead: Assemble lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
Freezing Instructions: Wrap unbaked lasagna in foil and freeze for up to 3 months. Bake from frozen at 375°F for 1 hour, then uncover and bake 30 minutes more.
Storage: Store leftovers in an airtight container for up to 4 days in the fridge.

Nutrition

Serving Size: 1 slice (1/18 of recipe)
Calories: 450 kcal
Sugar: 3g
Sodium: 720mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 29g
Cholesterol: 105mg