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Chicken and Spinach Alfredo Lasagna

A different, yet wonderful twist on normal lasagna!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 6223.8 kcal

Equipment

  • 1 Large Stockpot For cooking lasagna noodles
  • 1 Saucepan For preparing the cream sauce
  • 1 Large Skillet For sautéing vegetables and chicken
  • 1 9x13 inch Baking Dish For assembling and baking the lasagna
  • 1 Chef's Knife & Cutting Board For ingredient preparation

Ingredients
  

Main

  • 1 8 ounce package lasagna noodles
  • 3 cups heavy cream
  • 2 10.75 ounce cans condensed cream of mushroom soup
  • 1 cup grated Parmesan cheese
  • ¼ cup butter
  • 1 tablespoon olive oil
  • ½ large onion diced
  • 4 cloves garlic sliced
  • 5 mushrooms diced
  • 1 roasted chicken shredded
  • salt and ground black pepper to taste
  • 1 cup ricotta cheese
  • 1 bunch fresh spinach rinsed
  • 3 cups shredded mozzarella cheese

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water. Dotdash Meredith Food Studios
  • In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. Dotdash Meredith Food Studios
  • Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Dotdash Meredith Food Studios
  • Mix in the chicken, and cook until heated through. Season with salt and pepper. Dotdash Meredith Food Studios
  • Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Dotdash Meredith Food Studios
  • Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach. Dotdash Meredith Food Studios
  • Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Dotdash Meredith Food Studios
  • Place the remaining noodles on top, and spread with remaining sauce. Dotdash Meredith Food Studios
  • Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned. Dotdash Meredith Food Studios

Notes

For a richer, less processed Alfredo, consider making a béchamel base instead of the condensed soup. If using the recipe's approach, ensure the sauce simmers gently to prevent scorching and achieves a smooth consistency. A critical step often overlooked is thoroughly squeezing excess water from the fresh spinach after rinsing or blanching; this prevents a watery lasagna. When sautéing aromatics, cook onions until truly translucent for maximum sweetness before adding garlic. Allow the finished lasagna to rest for at least 15-20 minutes after baking; this allows the layers to set and makes for cleaner slices, preventing it from falling apart when served.