Chicken Alfredo Lasagna
Chicken Alfredo Lasagna melds the creamy, comforting flavors of a classic Alfredo pasta with the layered goodness of lasagna. This dish offers a unique twist on two beloved meals, combining tender chicken, rich Alfredo sauce, and a medley of vegetables and cheeses, all nestled between layers of pasta. It’s a perfect choice for those seeking to elevate their dinner repertoire with something both familiar and refreshingly new.
Why You Should Try This Recipe:
This recipe is a culinary delight for several reasons. It’s a creative fusion that brings together the best aspects of chicken Alfredo and lasagna, making it a guaranteed crowd-pleaser. The addition of artichoke hearts and spinach introduces a flavorful twist, enhancing the dish with their textures and tastes. Moreover, it’s an excellent way to incorporate a variety of ingredients into one dish, ensuring a satisfying meal that’s packed with flavor.
Ingredients Needed:
- Pasta Base: Uncooked lasagna noodles.
- Sauce Mixture: Alfredo pasta sauce, milk, and dried oregano leaves.
- Filling: Chopped cooked chicken, artichoke hearts, red bell pepper, onion, garlic, baby spinach leaves.
- Cheeses: Shredded mozzarella and crumbled feta cheese.
Storage Info:
Chicken Alfredo Lasagna can be refrigerated for up to 3 days. Make sure it’s covered with foil or stored in an airtight container. For longer storage, freeze the lasagna after baking. Wrap it well in freezer-safe wrap or foil, and it can last up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until heated through.
Helpful Tips:
- Opt for the shortest cook time on the lasagna noodle package to prevent the noodles from becoming too soft after baking.
- Let the lasagna stand for 15 minutes after baking. This resting period helps the layers set, making it easier to cut and serve.
- For a lighter version, consider using a light Alfredo sauce and part-skim mozzarella cheese.
FAQ about Chicken Alfredo Lasagna:
- Can I use fresh spinach instead of baby spinach? Yes, fresh spinach can be used. Just ensure it’s rinsed and stems are removed before layering.
- Is it possible to make this lasagna gluten-free? Absolutely, by substituting regular lasagna noodles with gluten-free noodles.
- Can I prepare this lasagna ahead of time? Yes, you can assemble the lasagna a day ahead, cover, and refrigerate. Increase the initial covered baking time by about 10 minutes if baking straight from the refrigerator.
Chicken Alfredo Lasagna is a testament to the joy of cooking and the pleasures of eating. It stands out as a dish that’s both comforting and sophisticated, making it an excellent choice for family dinners, special occasions, or simply when you’re in the mood for a deliciously creamy pasta dish.
Creamy Chicken Alfredo Lasagna
Equipment
- Stockpot
- Batter bowl
- Rectangular or large baker
Ingredients
- 10 uncooked lasagna noodles
- 1 jar 16 ounces white Alfredo pasta sauce
- 1/4 cup milk
- 1 1/2 teaspoons dried oregano leaves
- 3 cups chopped cooked chicken
- 1 can 14 ounces artichoke hearts in water, drained and chopped
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 1 garlic clove pressed
- 3 cups 12 ounces shredded mozzarella cheese
- 1 package 4 ounces crumbled feta cheese
- 2 cups packed fresh baby spinach leaves about 4 ounces
Instructions
- Preheat oven to 375°F. Cook lasagna noodles according to package directions in an (8-qt.) stockpot, using the shortest cook time. Drain and set aside.
- In a small batter bowl, whisk together Alfredo sauce, milk, and dried oregano until well blended. Set aside.
- Coarsely chop the cooked chicken. Using a food chopper, chop the artichokes, bell pepper, and onion, placing them in a (4-qt.) stainless mixing bowl. Press garlic over the bowl using a garlic press. Add shredded mozzarella and crumbled feta cheese, mixing well.
- To assemble the lasagna, spread 2/3 cup of the Alfredo sauce mixture over the bottom of a rectangular or large baker. Top with half of the cooked noodles, overlapping as needed. Layer half of the spinach leaves over the noodles, then half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour the remaining sauce over the top of the lasagna.
- Cover the baker with aluminum foil and bake for 45 minutes. Carefully remove the foil and continue baking for an additional 10-15 minutes or until bubbly. Remove from the oven and let stand for 15 minutes before serving for easier slicing. Cut into squares and serve using a large serving spatula.
Notes
Customize the recipe by adding your favorite vegetables or substituting the chicken with cooked turkey or sausage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
