Ingredients
12–15 lasagna noodles (oven-ready or cooked al dente)
3–4 cups cooked chicken breast (shredded or diced, rotisserie works great)
1 tsp garlic powder
1 tsp Italian seasoning
2 (15 oz) jars alfredo sauce
½ cup milk (to thin sauce if needed)
15 oz ricotta cheese
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese (divided)
4–6 slices provolone cheese (optional)
10 oz fresh spinach (chopped, optional)
1 tbsp olive oil (if cooking chicken)
Salt and black pepper to taste
Instructions
1. 1. Prepare your chicken: If starting with raw chicken, cook 2 large chicken breasts in olive oil until fully cooked. Shred or dice. If using rotisserie chicken, simply shred. Place in a medium bowl.
2. 2. Season the chicken: Add garlic powder, Italian seasoning, salt, and pepper. Mix well.
3. 3. Prepare the alfredo sauce: In a large bowl, combine both jars of alfredo sauce. Stir in milk if too thick. Season with salt and pepper if desired.
4. 4. Prepare the ricotta mixture: In another bowl, combine ricotta, ½ cup Parmesan, salt, and pepper. If using spinach, drain thoroughly, chop, and fold into ricotta mixture.
5. 5. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
6. 6. Spread a thin layer (about ½ cup) of alfredo sauce on the bottom of the dish.
7. 7. Arrange 3-4 lasagna noodles over the sauce.
8. 8. Spread half of the ricotta mixture over the noodles.
9. 9. Sprinkle half of the seasoned chicken over the ricotta.
10. 10. Sprinkle 1 cup of mozzarella over the chicken. Add provolone slices if using.
11. 11. Spoon about 1½ cups of alfredo sauce over the cheese.
12. 12. Repeat layers: noodles, remaining ricotta, remaining chicken, another 1 cup mozzarella, and additional provolone if desired.
13. 13. Place final layer of noodles. Pour remaining alfredo sauce over the top, spreading to edges.
14. 14. Sprinkle remaining ½ cup mozzarella and extra Parmesan on top.
15. 15. Cover loosely with foil (spray underside with cooking spray to prevent sticking). Bake for 30 minutes.
16. 16. Remove foil and bake for another 15-20 minutes until golden and bubbly.
17. 17. Let lasagna rest for 10-15 minutes before slicing and serving.
Notes
For best results, use freshly grated Parmesan and good-quality mozzarella. Oven-ready noodles save time. Thoroughly drain spinach to prevent watery lasagna. Let lasagna rest before cutting to help layers set. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian (if omitting chicken and using vegetable alternatives)
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 580
- Sugar: 4 g
- Sodium: 990 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg