Easy Chicken Alfredo Lasagna Recipe

Name: Easy Chicken Alfredo Lasagna Recipe
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 12
Cuisine: American
Ingredients: 6 pieces Chicken Tenders (6 chicken tenders (you can also use chicken breast)); 2 tsp Table Salt (1 tsp salt (or to taste) + 1 tsp salt (or to taste)); 1 tsp Black Pepper (1/2 tsp pepper + 1/2 tsp pepper); 1 tsp Cayenne Pepper (1 tsp cayenne); 1 tsp Garlic Powder (1 tsp garlic powder); 2 tsp Italian Seasoning (1 tsp Italian seasoning (or use a mixture of oregano and parsley or basil) + 1 tsp Italian seasoning); 2 tbsp Olive Oil (2 tbsp olive oil); 5 tbsp Unsalted Butter (5 tbsp unsalted butter); ½ piece Yellow Onion (1/2 medium onion, finely chopped); 1 tbsp Garlic (1 tbsp minced garlic); 1 tsp Red Pepper Flakes (1 tsp chili flakes); 5 tbsp All-Purpose Flour (5 tbsp all purpose flour); 2 cup Whole Milk (2 cups whole milk); 1 cup Heavy Cream (1 cup heavy cream (use any kind of plain cream)); 1 cup Parmesan Cheese (1 cup grated Parmesan cheese (freshly grated for best results)); 2 cup Spinach (2 cups chopped spinach); 14 pieces Lasagna Noodle (14-15 lasagna sheets (almost 1 pack) — up to 15); 3 cup Mozzarella Cheese (3-4 cups shredded mozzarella cheese — up to 4); 0 pieces Parsley (Freshly chopped parsley for garnishing)

Easy Chicken Alfredo Lasagna Recipe - Dinner (American)

100 minAmerican

Servings12

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Egg Free

Ingredients

For 12 servings

Chicken Tenders6 pieces · 6 chicken tenders (you can also use chicken breast)
Table Salt2 tsp · 1 tsp salt (or to taste) + 1 tsp salt (or to taste)
Black Pepper1 tsp · 1/2 tsp pepper + 1/2 tsp pepper
Cayenne Pepper1 tsp · 1 tsp cayenne
Garlic Powder1 tsp · 1 tsp garlic powder
Italian Seasoning2 tsp · 1 tsp Italian seasoning (or use a mixture of oregano and parsley or basil) + 1 tsp Italian seasoning
Olive Oil2 tbsp · 2 tbsp olive oil
Unsalted Butter5 tbsp · 5 tbsp unsalted butter
Yellow Onion½ piece · 1/2 medium onion, finely chopped
Garlic1 tbsp · 1 tbsp minced garlic
Red Pepper Flakes1 tsp · 1 tsp chili flakes
All-Purpose Flour5 tbsp · 5 tbsp all purpose flour
Whole Milk2 cup · 2 cups whole milk
Heavy Cream1 cup · 1 cup heavy cream (use any kind of plain cream)
Parmesan Cheese1 cup · 1 cup grated Parmesan cheese (freshly grated for best results)
Spinach2 cup · 2 cups chopped spinach
Lasagna Noodle14 pieces · 14-15 lasagna sheets (almost 1 pack) — up to 15
Mozzarella Cheese3 cup · 3-4 cups shredded mozzarella cheese — up to 4
Parsley0 pieces · Freshly chopped parsley for garnishing

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Steps

1Boil the lasagna sheets according to the package instructions to al dente. Toss in some oil to prevent them from sticking together
2Chicken Tenders
3Coat the chicken tenders in the seasonings and olive oil
4Heat a cast iron skillet on medium-high heat
5Cook the chicken tenders until they are cooked through and lightly seared on both sides. Be careful not to overcook; it took me about ~5 minutes per side
6Rest the tenders on a chopping board for 5 minutes. Then chop them into small chunks, and toss them on the chopping board to pick up all the juices. Set aside
7Spinach Alfredo Sauce
8Melt the butter in a non-stick pan over medium-high heat
9Add the chopped onion and sauté until it softens, ~3-5 minutes
10Add the garlic and cook for 1-2 minutes until fragrant
11Add all the spices and cook for another minute, then add the flour and toast it for a minute
12Add the milk and cream. Turn the heat to low, and cook the sauce for a few minutes while stirring until it thickens up. You don't want it to be too thick, as it will continue cooking in the oven.
13Turn off the heat, and add the spinach and parmesan cheese
14Taste and adjust as needed
15Assembly
16Pre-heat your oven to 375F (conventional)
17Spread 2-3 tbsp of the sauce on the bottom of a 9x13" lasagna dish
18First layer: Spread ~3 lasagna sheets in a single layer on the bottom of the dish (do not add multiple sheets on top of one another). Cover with a generous amount of sauce, and then 1/3rd of the chopped chicken. Sprinkle on mozzarella cheese (I used about 3/4 cups per layer)
19Second and third layer: Repeat the same steps for the second and third layers. You will use up all of the chicken in these layers (or adjust quantity as needed), but will save some of the sauce and 3-4 lasagna sheets
20Final layer: Finally, cover with lasagna sheets one last time, and spread on the remaining sauce. Sprinkle over a generous amount of mozzarella cheese (I used 1 cup)
21Baking
22Take 6-8 toothpicks and stick them into the lasagna in different places. These will serve as tent poles for the foil so it doesn't touch the lasagna and stick to the cheese
23Cover the sheet tightly with foil, and bake for ~40 minutes. Then remove the foil and broil (top burner or highest oven setting) for 2-3 minutes until the lasagna develops a golden color
24Remove from the oven and rest for 15 minutes at room temperature
25Remove the toothpicks, garnish with fresh parsley, and serve!