Description
A delicious twist on traditional lasagna with creamy Alfredo sauce and shredded rotisserie chicken, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup onion (chopped)
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 3 cups shredded rotisserie chicken
- 15 cooked lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- Heat a large skillet over medium-high heat. Add the butter, garlic, and onion, and cook until the onion is translucent.
- Add the fresh spinach and stir until wilted.
- Pour in the heavy cream and stir gently. Once it is hot, add the Parmesan and ricotta cheese, stirring until melted.
- Season with salt and pepper, then fold in the shredded chicken.
- Preheat the oven to 350°F (175°C) and prepare a 9 x 13-inch baking dish.
- Spread a spoonful of the chicken Alfredo mixture on the bottom of the dish.
- Lay down five lasagna noodles, then top with more Alfredo mixture and one-third of the mozzarella cheese.
- Repeat the layers until all noodles and mixture are used, finishing with a layer of cheese on top.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and broil for 2-3 minutes until the top is golden.
- Let it rest for a few minutes before cutting and serving.
Notes
For extra flavor, add Italian herbs like oregano or basil. You can customize with vegetables such as mushrooms or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg