Creamy Chicken Alfredo Lasagna
A comforting, semi-homemade mashup of two Italian favorites: classic lasagna layered with rich Alfredo flavors.
Course 9 x 13 casserole, alfredo, classic recipe, comforting meal, easy dinner idea, lasagna, Main Course, pasta, rotisserie chicken, semi-homemade
Cuisine American, Italian
Author Catherine’s Plates
Equipment
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large pot
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measuring spoons & cups
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cutting board & sharp knife
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large mixing bowl
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9 x 13 baking dish
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pastry brush
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cheese grater
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non-stick foil
Ingredients
- 9 uncooked lasagna noodles
- 1/2 TBS salt (for boiling noodles)
- 1 cooked rotisserie chicken, diced small
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp ground nutmeg
- 1 large egg
- 2 (15oz) each jars Alfredo sauce
- 5 oz Parmesan cheese, shredded (divided)
- 16 oz Mozzarella cheese, shredded (divided)
- extra Italian seasoning for garnish
- fresh parsley, chopped for garnish
Instructions
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Preheat the oven to 375°F (190°C). Pour half a jar of Alfredo sauce into a 9 x 13 baking dish, spreading it evenly across the bottom and up the sides about halfway.
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Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and rinse under cold water to stop the cooking, then lay the noodles on a parchment-lined sheet pan to keep them from sticking.
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In a large bowl, combine the diced rotisserie chicken, cottage cheese, ricotta, 1/4 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, Italian seasoning, nutmeg, the egg, 1½ jars of Alfredo sauce, 1/2 cup shredded Parmesan, and 1 cup shredded mozzarella. Mix until evenly combined.
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Arrange three cooked lasagna noodles on the bottom of the prepared baking dish, overlapping slightly if needed to fit.
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Spread one-third of the chicken-cheese mixture over the noodles in an even layer.
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Top with three more lasagna noodles, then spread half of the remaining mixture over them.
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Place the final three noodles on top and spread the remaining chicken mixture evenly across the surface.
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Sprinkle the rest of the Parmesan cheese over the top, followed by the remaining 1 cup of mozzarella. Finish with a light dusting of Italian seasoning.
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Cover the dish with non-stick foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is melted and golden brown.
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Let the lasagna rest on the counter for 10–15 minutes to set before slicing. Garnish with chopped fresh parsley and a sprinkle of extra Italian seasoning, then serve warm.