Is Alfredo Sauce OK for Lasagna?

Yes! Chicken Alfredo lasagna swaps the traditional red sauce for a rich and creamy Alfredo sauce. It adds a smooth, buttery texture that complements the chicken and cheese layers perfectly.

Can You Mix Ricotta and Alfredo Sauce Together?

Absolutely! Mixing ricotta with a little Alfredo sauce makes it even creamier and easier to spread between layers. This trick ensures every bite has a smooth, cheesy texture. Adding an egg to the mixture also helps it hold its shape while baking.

Is Alfredo Sauce the Same as Lasagne White Sauce?

Not quite. While both are creamy, traditional lasagne white sauce (béchamel) is made from butter, flour, and milk, creating a thicker, more structured texture. Alfredo sauce , on the other hand, skips the flour and relies on heavy cream and Parmesan for richness. Both work well, but Alfredo has a more pronounced cheesy flavor.

What Is the Correct Order to Layer Lasagna?

Layering properly ensures a well-structured lasagna. Follow this order: Alfredo sauce – A thin layer on the bottom prevents sticking. Lasagna noodles – Slightly overlapping for a firm base. Ricotta mixture – Spread evenly for creaminess. Shredded chicken – Distribute it in an even layer. Mozzarella and Parmesan – Melts to hold everything together. Repeat until all ingredients are used, finishing with cheese on top.

Should You Cover Lasagna When Baking?

Yes, at least for the first half of baking. Covering it with foil prevents the top from drying out and helps the noodles cook evenly. In the last 15 minutes , remove the foil so the cheese can turn golden brown.

Best Chicken Alfredo Lasagna Recipe

Description

This Chicken Alfredo Lasagna is a rich, creamy twist on the classic lasagna. Instead of traditional marinara, it’s layered with a velvety homemade Alfredo sauce, tender shredded chicken, and a gooey blend of mozzarella, ricotta, and Parmesan. This decadent dish is perfect for a comforting family dinner or special occasions. Plus, it’s easy to customize with gluten-free or low-carb variations!

Ingredients

Scale

Lasagna Base:

12 lasagna noodles (regular or oven-ready)
3 cups cooked chicken (shredded or diced)
3 cups Alfredo sauce (store-bought or homemade, see below)

Cheese Mixture:

1 ½ cups ricotta cheese (or cottage cheese)
1 large egg
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Homemade Alfredo Sauce (Optional):

4 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional)

Garnish:

2 tablespoons fresh parsley, chopped (optional)
Extra Parmesan for topping

Instructions

Step 1: Prepare Ingredients

If using regular lasagna noodles, cook according to package instructions. Drain and set aside.
Prepare the chicken by shredding or dicing it.
Make the Alfredo sauce (if homemade):
- Melt butter in a saucepan over medium heat.
- Add minced garlic and sauté for 1 minute.
- Pour in heavy cream, stirring continuously.
- Gradually add Parmesan cheese, stirring until smooth.
- Season with salt, pepper, and nutmeg (if using). Remove from heat.

Step 2: Mix Cheese Filling

In a bowl, combine ricotta cheese, egg, salt, pepper, garlic powder, and Italian seasoning.
Stir until well mixed and set aside.

Step 3: Assemble the Lasagna

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of Alfredo sauce on the bottom of the dish.
Add a layer of lasagna noodles.
Spread a portion of shredded chicken over the noodles.
Dollop and spread the ricotta cheese mixture.
Sprinkle with mozzarella and Parmesan cheese.
Repeat the layering process, finishing with a top layer of cheese.

Step 4: Bake to Perfection

Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing.

Step 5: Garnish & Serve

Sprinkle with fresh parsley and extra Parmesan before serving.

Notes

Make-Ahead Tip: Assemble the lasagna and refrigerate up to 24 hours before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
Reheating: Bake at 350°F (175°C) for 20–25 minutes or microwave individual portions with a splash of milk/Alfredo sauce to keep it moist.
Variations: Try adding sautéed spinach, mushrooms, or roasted red peppers for extra flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Cuisine: Italian-American

Nutrition

Serving Size: 6-8 servings
Calories: ~600 kcal
Fat: 38g
Carbohydrates: 35g
Protein: 40g