Alfredo Lasagna Recipe

Alfredo Lasagna Recipe


Make something delicious out of your leftover rotisserie chicken with this alfredo lasagna recipe. This pasta dish also has spinach for added nutrition.

Prep: 20 mins
Cook: 35 mins
Total: 55 mins


  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 cup onion, chopped
  • 10 oz fresh baby spinach
  • 4 cups heavy cream
  • cups parmesan cheese, grated
  • 15 oz ricotta cheese
  • ¼ tsp black pepper
  • tsp salt
  • 3 cups rotisserie chicken, shredded
  • 15 lasagna noodles, cooked
  • 3 cups mozzarella cheese, shredded


  1. Heat a large skillet to medium-high and add the butter along with the garlic cloves and chopped onion. Cook the onion until it becomes translucent.

  2. Add the fresh spinach and stir until the spinach wilts. Add in the heavy cream, grated Parmesan, ricotta cheese, black pepper, salt, and rotisserie chicken.

  3. Once the heavy cream comes to a slight simmer, remove it from the heat.
  4. In a 9x13-inch deep baking dish, add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in cooked lasagna noodles.

  5. Add a generous amount of chicken Alfredo mixture on top of the lasagna noodles and sprinkle on ⅓ of the shredded mozzarella cheese.

  6. Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of the lasagna noodles are assembled.

  7. Cover the lasagna with foil and bake at 350 degrees F for 35 to 35 minutes. Then, broil uncovered for 2 to 3 minutes to brown the cheese.


  • Sugar: 2g
  • :
  • Calcium: 454mg
  • Calories: 739kcal
  • Carbohydrates: 33g
  • Cholesterol: 220mg
  • Fat: 51g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 13g
  • Polyunsaturated Fat: 2g
  • Potassium: 369mg
  • Protein: 38g
  • Saturated Fat: 30g
  • Sodium: 955mg
  • Trans Fat: 1g
  • Vitamin A: 3990IU
  • Vitamin C: 9mg
Nutrition Disclaimer
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