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Italian Chicken and Spinach Alfredo Lasagna

Delicious Italian Chicken and Spinach Alfredo Lasagna recipe with step-by-step instructions.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 22 minutes
Servings 8 servings
Calories 6250 kcal

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

Instructions
 

  • 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.
  • 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.
  • Preheat your oven to 350°F. While it heats, lightly grease a 9x13 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.
  • 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.
  • 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.
  • 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.