Creamy and rich, this easy spinach and chicken alfredo lasagna recipe is the ultimate comfort food† We all love our traditional lasagna recipes, but this white lasagna recipe will soon become a family favorite.
Serve this easy chicken lasagna recipe with a salad and garlic bread. The leftovers are reheated the next day.
Cuisine: Italian/American
Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Servings: 4 to 6
ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 bag (10 ounces) baby spinach
- 3-4 cups whipping cream (start with 3 cups and add more if needed)
- 1 1/2 cups freshly grated Parmesan cheese
- 1 container (15 ounces) ricotta cheese
- 3 cups cooked shredded chicken (you can use a rotisserie chicken)
- lasagna noodlescooked (about 15)
- 3 cups shredded mozzarella cheese
This is how you make it:
- Heat the olive oil in a frying pan. Add the garlic and onion and cook until soft.
- Add the spinach and cook until it has wilted.
- Pour in the whipping cream, 1 cup Parmesan cheese, ricotta, and chicken. Season with salt and pepper. Cook until it just begins to simmer. Turn off the fire.
- Cover the bottom of a 13×9-inch baking pan with some of the chicken mixture. Top with a layer of lasagna noodles, more of the chicken alfredo mixture, and some mozzarella. Repeat the layers and finish with mozzarella.
- Cover with foil and bake in a preheated 350 degrees F oven for about 30 minutes. Uncover and let the cheese brown slightly, about 5 minutes more. serve.
†
Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens†
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