If you’re looking to impress your family with a truly comforting and indulgent meal, look no further than this Ultimate Chicken Alfredo Lasagna. Combining tender lasagna noodles with creamy Alfredo sauce, savory rotisserie chicken, and rich mozzarella cheese, this dish promises to be the star of your next family dinner. Whether you’re preparing a special meal or just craving a hearty dish, this lasagna is sure to hit the spot.
Ingredients:
2 tablespoons olive oil
2 large shallots, finely chopped
4 cloves garlic, grated or minced
6 tablespoons butter
4 tablespoons all-purpose flour
2 cups heavy cream
2 cups whole milk
1 tablespoon dry Italian herbs, powdered
1 teaspoon garlic powder
1/4 teaspoon ground nutmeg, freshly ground
1/4 teaspoon black pepper
2 cups grated Parmesan cheese
4 cups cooked chicken, chopped (from a rotisserie chicken)
3 1/2 cups shredded mozzarella cheese (reserve 1/2 cup)
3 tablespoons fresh thyme leaves
16 oz dry lasagna noodles
3 tablespoons fresh parsley, chopped
Directions:
Preheat Oven: Begin by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
Prepare Alfredo Sauce: In a large skillet, heat olive oil over medium heat. Add finely chopped shallots and garlic, sautéing until they become soft and fragrant, about 3-4 minutes. Add butter to the skillet and let it melt. Stir in flour to create a roux, cooking for about 1 minute while stirring constantly.
Make the Sauce: Gradually whisk in heavy cream and milk, ensuring the mixture remains smooth and free of lumps. Season with Italian herbs, garlic powder, freshly ground nutmeg, and black pepper. Allow the sauce to simmer for 5-7 minutes until it thickens. Stir in grated Parmesan cheese until melted and smooth. Remove from heat.
Combine Chicken and Cheese: In a large mixing bowl, combine chopped rotisserie chicken, 3 cups of shredded mozzarella cheese, and fresh thyme leaves.
Assemble the Lasagna: Grease a 9×13-inch baking dish. Start by spreading a thin layer of Alfredo sauce on the bottom. Place a layer of lasagna noodles over the sauce, followed by a layer of the chicken mixture. Continue layering the ingredients in this order, finishing with a final layer of Alfredo sauce. Sprinkle the reserved 1/2 cup of mozzarella cheese and chopped parsley on top.
Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Rest and Serve: Let the lasagna rest for 10 minutes before serving to allow it to set properly.
Serving Tips:
Rest Before Serving: Allow the lasagna to rest for about 10 minutes after baking. This helps the layers set and makes it easier to cut clean slices.
Cutting: Use a sharp knife to cut the lasagna into squares. A serrated knife can be especially helpful for cutting through the layers without disturbing them.
Garnish: Garnish with extra chopped parsley or fresh thyme before serving for added color and a burst of fresh flavor.
Accompaniments: Serve with a side salad or some crusty garlic bread to round out the meal. A simple green salad with a light vinaigrette complements the richness of the lasagna perfectly.
Storage Tips:
Cooling: Allow the lasagna to cool to room temperature before storing. This helps prevent condensation and sogginess.
Refrigeration: Store leftover lasagna in an airtight container or cover it tightly with aluminum foil or plastic wrap. It can be refrigerated for up to 3-4 days.
Freezing: To freeze, wrap the lasagna tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. For easier serving, consider freezing individual portions.
Reheating: For best results, reheat lasagna in the oven. Preheat your oven to 350°F (175°C), cover the lasagna with foil, and bake for 20-30 minutes or until heated through. For individual portions, you can reheat in the microwave for 1-2 minutes, but the oven method will better preserve the texture.
Reheating from Frozen: If reheating from frozen, thaw the lasagna in the refrigerator overnight before baking. Bake at 350°F (175°C) for 45-60 minutes, or until heated through.
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FAQs:
Can I use a different type of cheese in this recipe?
Yes, you can customize the cheese blend to suit your taste. If you prefer a sharper flavor, consider adding Asiago or Pecorino Romano cheese. For a creamier texture, you might mix in some ricotta or cream cheese. Just ensure the cheese melts well and complements the Alfredo sauce.
Can I make this lasagna ahead of time?
Absolutely! You can prepare the lasagna up to 2 days in advance. Assemble the lasagna as directed, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and bake as instructed, adding a few extra minutes to the cooking time if needed.
Can I use homemade Alfredo sauce instead of store-bought?
Yes, you can use homemade Alfredo sauce if you prefer. Just follow your favorite recipe or use the one provided in this dish. Homemade Alfredo sauce often has a richer flavor and can be tailored to your preferences, making it a great choice for this lasagna.
How can I make this lasagna gluten-free?
To make a gluten-free version, substitute the regular lasagna noodles with gluten-free lasagna noodles. Ensure that all other ingredients, such as the flour and any pre-made sauces or cheeses, are gluten-free. Additionally, double-check that your seasonings and other ingredients are certified gluten-free to avoid any hidden gluten.
Conclusion:
This Ultimate Chicken Alfredo Lasagna is a surefire way to make any meal special. With its creamy layers and hearty ingredients, it’s the perfect comfort food for any occasion. Enjoy this decadent dish with a side salad or garlic bread for a complete and satisfying meal.
📖 Recipe:
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Ultimate Chicken Alfredo Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Ultimate Chicken Alfredo Lasagna is a rich and comforting dish featuring layers of tender lasagna noodles, creamy Alfredo sauce, succulent rotisserie chicken, and gooey mozzarella cheese. Perfect for a hearty family dinner or special occasions, this lasagna is sure to impress with its decadent flavors and satisfying textures.
Ingredients
2 tablespoons olive oil
2 large shallots, finely chopped
4 cloves garlic, grated or minced
6 tablespoons butter
4 tablespoons all-purpose flour
2 cups heavy cream
2 cups whole milk
1 tablespoon dry Italian herbs, powdered
1 teaspoon garlic powder
1/4 teaspoon ground nutmeg, freshly ground
1/4 teaspoon black pepper
2 cups grated Parmesan cheese
4 cups cooked chicken, chopped (from a rotisserie chicken)
3 1/2 cups shredded mozzarella cheese (reserve 1/2 cup)
3 tablespoons fresh thyme leaves
16 oz dry lasagna noodles
3 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped shallots and garlic, sauté until soft and fragrant, about 3-4 minutes.
- Add butter to the skillet and melt. Stir in flour to create a roux and cook for 1 minute, stirring constantly.
- Gradually whisk in heavy cream and milk, ensuring no lumps form. Add Italian herbs, garlic powder, nutmeg, and black pepper. Simmer for 5-7 minutes until thickened.
- Stir in Parmesan cheese until melted and smooth. Remove from heat.
- In a large bowl, combine chopped chicken, 3 cups of mozzarella cheese, and fresh thyme leaves.
- In a greased 9×13-inch baking dish, spread a thin layer of Alfredo sauce. Add a layer of lasagna noodles, followed by a layer of chicken mixture. Continue layering until all ingredients are used, finishing with a final layer of Alfredo sauce.
- Sprinkle reserved 1/2 cup of mozzarella cheese and chopped parsley on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until top is golden and bubbly.
- Let lasagna rest for 10 minutes before serving.
Notes
For a lighter version, you can use reduced-fat cream and milk.
This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Freeze individual portions for easy reheating and serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 8 servings
- Calories: 550 kcal
