The chicken and spinach in the Alfredo sauce add texture, body, and color.
A full pan feeds 12, but it’s also a great make-ahead meal as it reheats beautifully.
Many are pantry and fridge staples.
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That’s followed by noodles, more sauce, ricotta, then shredded cheese.
The final layer is pasta, sauce, then cheese.
Cheese is always on top so it gets golden brown and melted.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Variations and Substitutions
you could get creative with this recipe if you’re feeling adventurous.
So here’s what you should do to verify those leftovers are good to eat the next day.
Or cover the lasagna with plastic wrap, then aluminum foil before storing in the fridge.
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Leftover lasagna can be stored up to 3 days.
Reheat in the microwave or a 300F oven until warmed through.
If the lasagna top is browning, cover with aluminum foil.
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Can You Make Chicken Alfredo Lasagna In Advance?
you could get ahead with this dish if you better make it faster or cut down on prep time.
Here are a few ideas:
Can you freeze chicken Alfredo lasagna?
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Thaw in the refrigerator 2 days you intend to cook it, and follow directions for baking.
Ingredients
12uncookedlasagna noodles(from 1 [16-oz.]
(2 1/2 oz.
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)unsalted butter
5Tbsp.all-purpose flour
4medium-sizegarlic cloves, finely chopped (about 4 tsp.)
(about 3 cups)shredded rotisserie chicken
1(10-oz.
)pkg.frozen chopped spinach, thawed and squeezed dry
1 1/2cupswhole-milk ricotta cheese(from 1 [15-oz.]
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container)
1large egg, lightly beaten
1/4tsp.black pepper
12oz.
Coat 2 large baking sheets with cooking spray.
Drain noodles, and place in an even layer on greased baking sheets.
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If overlapping noodles, coat noodles lightly with cooking spray before overlapping.
Make roux:
Melt butter in a medium saucepan over medium.
Add flour, and whisk constantly for 1 minute.
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Add half-and-half and seasoning:
Gradually whisk in half-and-half.
Add nutmeg and 1 teaspoon of the salt.
Add chicken and spinach, and stir to combine; set aside.
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Coat a 2 1/4-inch deep, 9- x 13-inch (4-quart) baking dish with cooking spray.
Spread 1 cup chicken mixture evenly in prepared baking dish.
Lay 3 cooked lasagna noodles over chicken mixture to cover in an even layer.
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Assemble lasagna:
Spread 1 cup chicken mixture evenly over noodles.
Dollop with 1/2 cup ricotta mixture, and spread evenly over chicken mixture.
Sprinkle 3/4 cup of the mozzarella evenly over ricotta mixture.
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Finish lasagna layers:
Repeat layers 2 more times, beginning with 3 cooked lasagna noodles.
Top with remaining 3 noodles, remaining 2 cups chicken mixture, and remaining 3/4 cup mozzarella.
Cover dish with aluminum foil.
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Bake lasagna:
Bake in preheated oven until hot and cheese has melted, about 30 minutes.
Broil cheese:
Remove foil, and bake until edges are golden brown, about 15 minutes.
Without removing dish from oven, increase oven temperature to broil.
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Broil until cheese begins to turn golden brown, about 5 minutes.
Remove from oven, and let cool 20 minutes.
Garnish with parsley before serving.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Credit:Victor Protasio, Food Stylist: Margaret Dickey
