Chicken Alfredo Spinach Lasagna (Print Format)
Creamy layers of chicken, spinach, Alfredo sauce, and gooey cheese, baked hot and golden for a satisfying meal.
# Ingredients:
01 -
4 tablespoons butter
02 -
4 cups heavy whipping cream
03 -
1 cup shredded Parmesan cheese
04 -
3 tablespoons all-purpose flour
05 -
2 cups baby spinach
06 -
3 boneless skinless chicken breasts
07 -
2 tablespoons olive oil
08 -
2 teaspoons seasoned salt
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon Italian seasoning
12 -
Black pepper, to taste
13 -
15 ounces ricotta cheese
14 -
1 egg
15 -
1 ½ cups shredded mozzarella cheese
16 -
9-12 lasagna sheets, cooked per package instructions
# Steps:
01 -
Preheat oven to 350°F. In a large pot of boiling water, cook the lasagna sheets per the package instructions, adding a drop of oil to prevent sticking.
02 -
Drizzle 1 tablespoon of olive oil over chicken breasts and rub into both sides. Season with seasoned salt, garlic powder, onion powder, Italian seasoning, and black pepper. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and sear chicken for 4-5 minutes per side until internal temperature reaches 165°F. Remove from skillet and cut into small pieces.
03 -
In the same skillet over low heat, melt butter, leaving browned bits in the pan. Stir in flour and whisk for 2-3 minutes until smooth. Gradually add heavy whipping cream, whisking until it comes to a simmer. Stir in Parmesan cheese, diced chicken, and spinach, allowing spinach to wilt before turning off heat.
04 -
In a small mixing bowl, whisk one egg and combine with ricotta cheese and ½ cup of shredded mozzarella cheese. Set aside.
05 -
In a 9x13 casserole dish, spread a small amount of Alfredo sauce on the bottom. Layer 3-4 lasagna sheets, followed by a thin layer of ricotta mixture and then chicken Alfredo sauce. Repeat layers two more times, ending with lasagna sheets.
06 -
Top the lasagna with 1 cup of shredded mozzarella cheese, cover with aluminum foil, and bake at 350°F for 30-45 minutes. To achieve a golden-brown top, remove foil and broil for 2-3 minutes. Let cool for 10-15 minutes before serving.