Chicken Lasagna

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This creamy white Chicken Lasagna Alfredo is an easy dinner recipe that appeals to even your pickiest little eaters!

Course Dinner

Cuisine Italian

Keyword chicken lasagna, chicken lasagna alfredo

Prep Time 25

Cook Time 50

Resting Time 15

Total Time 1 30

Servings - 10 people

Calories 486.8kcal

Author Blair Lonergan

Ingredients

1 tablespoon olive oil
1 lb. sliced fresh mushrooms
½ cup diced onion
2 teaspoons minced fresh garlic
1 tablespoon all-purpose flour
4 cups cooked, diced chicken (or sub with 1 ½ - 2 lbs. ground chicken, cooked and drained)
2 (15 ounce) jars Alfredo sauce (about 3 cups)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
1 egg, beaten
16 ounces (2 cups) cottage cheese (or sub with ricotta cheese)
2 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
12 oven-ready no-boil lasagna noodles (an 8 ounce box)

Instructions

Preheat oven to 450 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large skillet, heat olive oil over medium-high heat. When oil shimmers, add mushrooms and onion; cook until tender (about 6-7 minutes). Add garlic; cook 1 minute longer. Add flour to the skillet and stir until blended. Stir in chicken and Alfredo sauce. Bring to a boil. Reduce heat; simmer uncovered for about 5 minutes (to allow the sauce to thicken slightly).
In a separate bowl, stir together egg, parsley, basil, cottage cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
Spread 1/4 of the Alfredo mixture in a thin layer in the bottom of the prepared baking dish. Top with 4 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the Alfredo mixture.
Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.
Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for at least 15 minutes before slicing and serving.

Notes

How many layers should a lasagna have? A lasagna should have at least three layers, but you can certainly add more than that if you prefer a thicker casserole. Just make sure that you prepare extra filling and that you use a deep enough dish.
Can you freeze Chicken Lasagna? Yes! You can freeze lasagna either before or after baking. I prefer to freeze the dish when it's assembled but before it has been baked. Then it tastes fresh when you're ready to cook it and enjoy it later! Just thaw the frozen lasagna in the refrigerator the night before and bake as instructed. If you want to bake the lasagna while it's still frozen, you will need to allow for extra baking time.
Make this chicken lasagna with spinach! To do so, use two or three 10-ounce boxes of frozen chopped spinach. Thaw the spinach, squeeze it really dry, and add a layer of spinach over each layer of cottage cheese mixture.
Make a white lasagna with sausage by substituting 1 1/2 - 2 lbs. of cooked, drained Italian sausage in place of the chicken.
For a ground chicken lasagna, use 1 1/2 - 2 lbs. of cooked, drained ground chicken in place of the chopped chicken.
For a shortcut, I usually purchase a rotisserie chicken from the grocery store or use store-bought cooked chicken such as Perdue Shortcuts or Tyson Grilled n' Ready chicken. You can also roast or boil your own chicken at home to use in this recipe.
I used cottage cheese in this recipe for a lighter choice, but you can also substitute with an equal amount of ricotta cheese if you prefer.
How to reheat leftover lasagna: if you have extra lasagna that you’d like to reheat for another meal, just place the lasagna in a baking dish, cover with foil, and bake at 350 degrees until heated through (about 20-30 minutes).

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