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- 3 cups cooked, shredded chicken breast - 9 lasagna noodles (whole wheat or regular) - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese, divided - 2 cups Alfredo sauce (store-bought or homemade) - 2 cups fresh spinach, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) For the main ingredients, the star is the chicken. I love using shredded chicken breast for its tender texture. It blends well with the creamy cheeses. You can get the chicken cooked ahead of time. Lasagna noodles are also key. I prefer whole wheat for a nutty taste, but regular noodles work too. They hold the layers together well. Ricotta cheese adds creaminess. It pairs perfectly with mozzarella, which melts beautifully. Together, they create a rich, gooey layer that everyone loves. The additional ingredients play a big role too. Alfredo sauce gives this dish its signature flavor. You can use store-bought sauce for speed, or make your own for a fresh taste. Spinach adds color and nutrition. It’s a great way to sneak in some greens. Garlic and onion powders boost flavor without adding extra steps. Don’t forget the seasoning. Salt and pepper are must-haves. They bring all the flavors together. Lastly, the Parmesan cheese on top crisps up nicely, adding a delicious finish. The fresh parsley makes it look nice and bright. Enjoy gathering these ingredients; they make this dish special! {{ingredient_image_2}} 1. Preheat the Oven: Start by warming your oven to 375°F (190°C). This helps the lasagna cook evenly. 2. Prepare the Lasagna Noodles: Cook the lasagna noodles as per the package instructions. Aim for al dente. Once done, drain and set them aside. 1. First Layer of Noodles and Filling: Spread 1/2 cup of Alfredo sauce at the bottom of your 9x13 inch baking dish. Place 3 lasagna noodles on top of the sauce in a single layer. 2. Add Spinach and Sauce: Take half of your chicken and ricotta mixture and spread it over the noodles. Next, add half of the chopped spinach. Drizzle another 1/2 cup of Alfredo sauce on top. 3. Repeat the Layers: Place another 3 lasagna noodles over the spinach. Spread the rest of the chicken mixture on top. Add the remaining spinach and another 1/2 cup of Alfredo sauce. 4. Final Noodle Layer and Sauce: Lay down the last 3 noodles. Pour the remaining Alfredo sauce generously over them. 1. Cheese Topping: Top it all off with the last of the shredded mozzarella and grated Parmesan cheese. This will create a cheesy crust. 2. Baking Time and Temperature: Cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil. Bake for another 15 minutes. Look for bubbly, golden cheese on top. Let the lasagna rest for 10 minutes before slicing. This will help the layers stay together when you serve it. Enjoy the warm, cheesy goodness! You can switch out the chicken for other proteins. Ground turkey works well. You can also use cooked shrimp or even shredded beef. For a vegetarian option, try using tofu. It absorbs flavors nicely. If you need a gluten-free lasagna, use gluten-free noodles. You can find them in most stores. They cook similarly to regular noodles. Just check the package for cooking times. Layering is key for a great lasagna. Start with sauce on the bottom. This keeps the noodles from sticking. Place the noodles in a single layer. Spread the filling evenly on each layer. To ensure even baking, cover the dish with foil while it bakes. This keeps the moisture in. Remove the foil near the end to brown the cheese. Let it rest after baking. This helps the layers set. For a beautiful presentation, serve each piece on a plate. Garnish with parsley and extra Parmesan. This adds color and flair. Pair your lasagna with a fresh salad. A simple green salad works great. Garlic bread is another nice option. It complements the creamy sauce well. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and homemade Alfredo sauce to enhance the flavors and nutritional value of your lasagna. Layer Smart: Make sure to distribute your chicken and spinach evenly across layers for a balanced taste in every bite. Resting Time: Allowing the lasagna to rest for 10 minutes after baking helps the layers to set, making it easier to cut and serve. Cheese Variations: Feel free to mix different types of cheese like provolone or fontina for a unique twist on the traditional flavor. {{image_4}} You can swap chicken for ground turkey. Ground turkey gives a lighter flavor. It also offers a different texture. Just cook it in a pan until it is no longer pink. Then, mix it with your ricotta and seasonings. For a vegetarian twist, use tofu. Firm tofu works best in this dish. Press it to remove excess water. Then crumble it and mix with the other filling ingredients. This option is tasty and adds protein without meat. You can choose between homemade and store-bought Alfredo sauce. Making your own sauce is simple. Just combine butter, cream, and Parmesan cheese in a pan. Cook until smooth and creamy. This way, you control the flavors. If you prefer to save time, store-bought sauces work well. Look for lower fat options if you want to cut calories. Many brands offer lighter sauces that still taste great. Add seasonal vegetables to enhance flavor. Spinach is a great choice, but you can also use zucchini or bell peppers. Just chop them up and layer them in your lasagna. For holiday-themed variations, think about adding butternut squash. This adds a sweet taste and a nice color. You can mix the squash with the chicken or layer it between the noodles. To keep your Protein Chicken Alfredo Lasagna fresh, store leftovers in the fridge. Place slices in an airtight container. Cover it well to prevent drying out. Tightly wrap the dish with plastic wrap if you keep it whole. It helps keep flavors intact. Use the lasagna within three to five days for the best taste. You can freeze lasagna for later meals. First, let it cool completely. Cut it into individual portions or freeze it whole. Wrap each portion in plastic wrap, then place it in a freezer bag. Remove as much air as possible to avoid freezer burn. To thaw, move it to the fridge overnight. Reheat in the oven at 350°F (175°C) until hot. It takes about 25 minutes for individual portions. Refrigerated lasagna lasts three to five days. Frozen lasagna can stay good for up to three months. Always check for signs of spoilage. Look for off smells, mold, or changes in texture. If any of these occur, it's best to discard it. To make homemade Alfredo sauce, you need a few simple ingredients. Here’s a quick list: - 1 cup heavy cream - 1/2 cup unsalted butter - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - Salt and pepper to taste To prepare the sauce, melt the butter in a saucepan over medium heat. Add the cream and stir until it simmers. Slowly mix in the Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth. Cook for a few more minutes until it thickens. This sauce adds rich flavor to your lasagna! Yes, you can use different types of noodles for this recipe. Here are some options: - Whole wheat lasagna noodles: Healthy and hearty. - Gluten-free lasagna noodles: Perfect for those with gluten sensitivities. - Zucchini slices: For a low-carb option, use thinly sliced zucchini instead of noodles. Feel free to choose the noodle that suits your diet and taste! This lasagna pairs well with some tasty sides. Here are a few suggestions: - Garlic bread: Crunchy and buttery, it complements the dish well. - Caesar salad: A fresh salad adds a nice crunch to your meal. - Steamed broccoli: A healthy side that adds color and nutrition. These sides enhance your dining experience and balance the flavors of the lasagna! You learned how to create a tasty Protein Chicken Alfredo Lasagna. We covered the main ingredients, layering steps, and key tips for success. You can switch proteins or sauces to fit your taste. Remember to store leftovers correctly for meals later. Enjoy experimenting with variations and serving ideas to impress your family and friends. Making lasagna is fun and rewarding, so go ahead and make your version today!

Protein Chicken Alfredo Lasagna

A delicious and hearty lasagna made with shredded chicken, ricotta, mozzarella, and Alfredo sauce, layered with fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 3 cups cooked, shredded chicken breast
  • 9 noodles lasagna (whole wheat or regular)
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to the package instructions until they are al dente. Once cooked, drain them well and set aside.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, garlic powder, onion powder, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
  • Pour 1/2 cup of Alfredo sauce onto the bottom of a 9x13 inch baking dish, spreading it evenly to create a base layer.
  • Place 3 lasagna noodles over the Alfredo sauce in a single layer. Spread half of the chicken and ricotta mixture evenly over these noodles.
  • Sprinkle half of the chopped spinach on top of the chicken mixture. Follow this by drizzling another 1/2 cup of Alfredo sauce over the spinach.
  • Layer another 3 lasagna noodles over the sauce. Spread the remaining chicken and ricotta mixture on this noodle layer, followed by the rest of the chopped spinach and another 1/2 cup of Alfredo sauce.
  • Place the last 3 noodles on top of everything. Spread the remaining Alfredo sauce generously over these noodles.
  • Evenly sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the lasagna.
  • Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, remove the lasagna from the oven and allow it to rest for 10 minutes. This will help the layers set. Before serving, garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Serve individual portions garnished with extra parsley and a sprinkle of grated Parmesan for a beautiful and appetizing presentation!
Keyword Alfredo, chicken, healthy, lasagna, pasta