Italian Chicken and Spinach Alfredo Lasagna

I used to think lasagna was one of those recipes you only make for special occasions—too much work for a regular weeknight. Then I discovered no-boil noodles and realized I’d been overthinking it this whole time.

This chicken and spinach alfredo lasagna is what happens when you take all the comfort of traditional lasagna and swap the red sauce for something creamy and rich. The alfredo sauce is made from scratch (it’s easier than you think), and the ricotta-spinach filling adds that classic lasagna feel without being heavy. Plus, using rotisserie chicken means half the work is already done for you.

I make this when I want something that feels fancy but doesn’t require me to stand over the stove all day. It’s the kind of dinner that makes everyone quiet at the table because they’re too busy eating to talk.

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What Kind of Chicken Should I Use?

The great news about this lasagna is that you can use whatever cooked chicken you have on hand or find most convenient. Rotisserie chicken from the grocery store is probably the easiest option – just shred or chop the meat and you’re ready to go. If you prefer to cook your own, poached or baked chicken breasts work perfectly and give you control over the seasoning. Leftover grilled chicken or even chicken thighs will also do the job, and thighs add a bit more moisture and flavor to the dish. Just make sure your chicken is fully cooked and cooled before you start assembling your lasagna, and aim for bite-sized pieces so they distribute evenly throughout the layers.

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Options for Substitutions

This lasagna is pretty forgiving when it comes to swapping ingredients:

• Heavy cream: You can use half-and-half instead, though your sauce will be a bit thinner. If you go this route, you might want to add an extra tablespoon of flour to help thicken it up.
• Cooked chicken: Rotisserie chicken is perfect here, but you can also use leftover turkey, cooked ground chicken, or even Italian sausage for a different flavor. Just make sure whatever you use is already cooked.
• Ricotta cheese: Cottage cheese works as a substitute – just blend it smooth if you prefer a creamier texture. You can also use mascarpone for a richer filling.
• Frozen spinach: Fresh spinach works too – you’ll need about 1 pound. Sauté it first until wilted, then squeeze out all the water. You can also swap in kale or Swiss chard prepared the same way.
• Lasagna noodles: Both traditional and no-boil noodles work fine. If using traditional noodles, cook them according to package directions first. No-boil noodles can go straight into the dish – just make sure your sauce is a bit looser.
• Mozzarella cheese: A blend of Italian cheeses or provolone can stand in for mozzarella, though I’d stick with mozzarella for that classic stretchy texture.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this lasagna is not properly draining the spinach – squeeze it in a clean kitchen towel or paper towels until no more liquid comes out, otherwise you’ll end up with a watery casserole that won’t hold its shape when sliced. When making the alfredo sauce, add the cream slowly and keep the heat at medium to prevent the sauce from breaking or becoming grainy, and if it seems too thick, thin it out with a splash of milk rather than trying to fix it later. Don’t skip the resting time after baking – let the lasagna sit for at least 15 minutes before cutting into it, which allows the layers to set and makes serving so much cleaner. Finally, if you’re using traditional dried noodles instead of no-boil, make sure they’re cooked just until tender but still firm, since they’ll continue cooking in the oven and mushy noodles will ruin the texture of your dish.

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What to Serve With Chicken and Spinach Alfredo Lasagna?

Since this lasagna is already pretty rich and filling, I like to balance it out with something fresh and simple on the side. A crisp Caesar salad or a basic mixed greens salad with a light vinaigrette cuts through all that creamy goodness perfectly. Garlic bread is always a crowd-pleaser too, though honestly, you might not even need it since the lasagna is so hearty on its own. If you want to add some veggies to the table, roasted broccoli or green beans with a squeeze of lemon work great alongside this dish.

Storage Instructions

Store: Leftover lasagna keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer individual portions to airtight containers. I actually think it tastes even better the next day after all the flavors have had time to hang out together!

Freeze: This lasagna is perfect for freezing! You can freeze the whole thing before or after baking. Wrap it tightly in plastic wrap, then cover with foil, and it’ll keep for up to 3 months. If freezing unbaked, add about 20 extra minutes to the baking time and keep it covered with foil until the last 15 minutes.

Reheat: For best results, reheat individual portions in the microwave for 2-3 minutes, or warm the whole pan covered with foil in a 350°F oven for about 20-25 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for more even heating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6000-6500
• Protein: 340-370 g
• Fat: 385-420 g
• Carbohydrates: 340-370 g

Ingredients

For the alfredo sauce:

• 1/4 cup unsalted butter
• 1/4 cup plus 1 teaspoon all-purpose flour
• 8 cloves garlic, freshly minced
• 1 tbsp Italian seasoning
• 1 tbsp chicken base
• 1 tsp onion powder
• 4 1/4 cups heavy cream
• 1 1/2 cups freshly grated parmesan cheese
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly cracked black pepper

For the filling:

• 15 oz whole milk ricotta cheese
• 15 oz frozen chopped spinach, thawed and squeezed very dry
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon fresh chopped basil
• 1 teaspoon lemon zest

For the assembly:

• 1 box no-boil lasagna sheets
• 3 1/2 cups cooked chicken, shredded or cubed
• 4 1/2 cups shredded low-moisture mozzarella cheese

Step 1: Prepare the Mise en Place and Ricotta Filling

• 8 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tbsp chicken base
• 1 tsp onion powder
• 1 1/2 cups freshly grated parmesan cheese
• 4 1/2 cups shredded low-moisture mozzarella cheese
• 15 oz frozen chopped spinach, thawed and squeezed very dry
• 15 oz whole milk ricotta cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon fresh chopped basil
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Start by prepping all your ingredients so you can focus on cooking without interruption.

Mince the garlic finely, measure out all spices, grate the Parmesan cheese fresh if you haven’t already, and shred the mozzarella.

For the ricotta filling, combine the thawed spinach (which you’ve squeezed very dry—this is crucial to prevent a watery lasagna), ricotta cheese, nutmeg, red pepper flakes, fresh basil, lemon zest, and a pinch of salt and pepper.

Mix until well combined and set aside.

Having everything prepped and ready means you can build the lasagna efficiently once the sauce is done.

Step 2: Build the Alfredo Sauce Base

• 1/4 cup unsalted butter
• 1/4 cup plus 1 teaspoon all-purpose flour
• 8 cloves garlic, freshly minced
• 1 tbsp Italian seasoning
• 1 tbsp chicken base
• 1 tsp onion powder
• 4 1/4 cups heavy cream
• 1 1/2 cups freshly grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Melt the butter over medium heat in a large saucepan, then whisk in the flour to create a roux, cooking for about 2 minutes while stirring constantly—this cooks out the raw flour taste and helps thicken the sauce.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream slowly while whisking to prevent lumps from forming.

Add the Italian seasoning, chicken base, and onion powder, stirring to combine.

Simmer gently for about 3-4 minutes, then remove from heat and stir in the freshly grated Parmesan cheese until completely melted and smooth.

Season with salt and pepper to taste—I like to add the salt gradually and taste as I go since the chicken base and Parmesan already contribute saltiness.

Set the sauce aside while you prepare the oven.

Step 3: Preheat Oven and Prepare Baking Dish

Preheat your oven to 350°F.

While it heats, lightly grease a 9×13 inch baking dish or similar size casserole dish with butter or cooking spray.

Having the oven preheating while you finish other tasks saves time overall.

Step 4: Layer the Lasagna

• Alfredo sauce from Step 2
• 1 box no-boil lasagna sheets
• 3 1/2 cups cooked chicken, shredded
• ricotta filling mixture from Step 1
• 4 1/2 cups shredded low-moisture mozzarella cheese

Spread a thin layer of the Alfredo sauce from Step 2 on the bottom of your prepared baking dish.

Arrange 3 no-boil lasagna sheets in a single layer over the sauce, breaking sheets as needed to fit.

Spread 1 cup of the cooked shredded chicken evenly over the noodles, followed by 1 cup of the ricotta filling mixture from Step 1, then 1 1/4 cups of mozzarella cheese.

Pour about 1/3 of the remaining Alfredo sauce over the mozzarella layer.

Repeat this layering sequence two more times: noodles, chicken, ricotta mixture, mozzarella, then sauce.

I like to save a bit of the mozzarella to sprinkle on top of the final layer for a nice golden crust.

End with any remaining sauce drizzled over the top layer.

Step 5: Bake Covered, Then Uncovered

Cover the lasagna tightly with aluminum foil to trap steam and prevent the top from drying out.

Bake for 30 minutes covered.

Then carefully remove the foil and bake for an additional 15-20 minutes until the cheese on top is melted, bubbly, and lightly golden.

The noodles will hydrate from the sauce and cream, and the covered portion ensures they cook through properly before we crisp up the top.

Step 6: Rest and Serve

Remove the lasagna from the oven and let it rest for 5-10 minutes before serving.

This allows the layers to set slightly, making it much easier to cut clean portions without the filling sliding around.

The rest time also allows carryover cooking to finish gently.