Chicken Alfredo Lasagna (Creamy, Cheesy & Easy)
Try this chicken alfredo lasagna if you want to take your lasagna to another level. This is so good and just so different to any typical lasagna you've tasted.
Equipment
9x13 inch (33x23cm) baking dish
Large pot for boiling noodles
Medium saucepan for cooking chicken
Large mixing bowl
Microwave-safe bowl
Aluminium foil (optional, for covering during baking)
Ingredients
- ½ cup alfredo sauce - 120ml
½ pound ground chicken - minced chicken, 225g- 15 ounces ricotta - low-fat, 425g
- 6 ounces whole wheat lasagna noodles - approximately 170g
2 cups mozzarella cheese - shredded, 225g- 1 tablespoon garlic and herb seasoning - such as Mrs Dash, salt-free
- 1 tablespoon onion and herb seasoning
¼ cup spinach - frozen ; thawed and drained, 30g
¼ cup chicken stock - chicken broth or chicken bouillon, 60ml
12 cups water - for boiling chicken and noodles
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- Bring a medium saucepan of water to the boil and add the ground chicken, breaking it up with a spoon as it cooks. Boil for 10-12 minutes until the chicken is fully cooked through (no pink remains). In a separate large pot, cook the lasagna noodles according to package directions. Drain both and set aside.½ pound ground chicken, 6 ounces whole wheat lasagna noodles, 12 cups water
- Place the frozen spinach in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 1-2 minutes until thawed and warm. Drain thoroughly, pressing out excess water with the back of a spoon.¼ cup spinach, 12 cups water
- In a large mixing bowl, combine half the alfredo sauce (¼ cup / 60ml), 1 cup (113g) of the shredded mozzarella, all the ricotta, drained spinach, garlic and herb seasoning, onion and herb seasoning, and chicken stock. Stir until evenly combined.½ cup alfredo sauce, 15 ounces ricotta, 2 cups mozzarella cheese, 1 tablespoon garlic and herb seasoning, 1 tablespoon onion and herb seasoning, ¼ cup spinach, ¼ cup chicken stock
- Drain the cooked chicken well, then add it to the ricotta mixture and stir until evenly combined.½ pound ground chicken
- Lightly grease a 9x13 inch (33x23cm) baking dish. Place 2 lasagna noodles on the bottom, then spread one-third of the chicken-ricotta mixture over them. Repeat with 2 more noodles and another third of the mixture, then finish with the remaining 2 noodles and the last of the mixture. Spread the remaining ¼ cup (60ml) alfredo sauce evenly over the top noodle layer, then sprinkle with the remaining 1 cup (113g) mozzarella cheese.½ cup alfredo sauce, 6 ounces whole wheat lasagna noodles, 2 cups mozzarella cheese
- Optionally, cover the dish loosely with aluminium foil to prevent the cheese from browning too quickly — or leave uncovered for a crispier, golden top.
- Bake at 350°F / 175°C (180°C fan-forced) for 35-40 minutes, or until the cheese is bubbly and golden brown on top. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing — this helps the layers hold together.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individual portions wrapped tightly in foil and plastic wrap for up to 3 months.
Make-ahead: Assemble the entire lasagna up to 24 hours before baking. Cover tightly and refrigerate, then add 10-15 minutes to the bake time.
Substitutions: Swap ground chicken for ground turkey, or use store-bought rotisserie chicken (shredded) to skip the boiling step. Fresh spinach (2 cups, wilted) works in place of frozen.
Pro tip: Let the lasagna rest for 10-15 minutes after removing from the oven — this allows the layers to set and makes slicing much cleaner.
Scaling up: If making a larger batch, increase all ingredients proportionally and use a deep 9x13 inch baking dish. A doubled recipe will need 55-65 minutes of baking time — cover with foil for the first 30 minutes.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 30gProtein: 29gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 98mgSodium: 531mgPotassium: 470mgFiber: 2gSugar: 1gVitamin A: 1371IUVitamin C: 0.5mgCalcium: 497mgIron: 4mg
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