Description
A delightful twist on traditional lasagna featuring tender sheets of pasta layered with shredded rotisserie chicken, a luscious Alfredo sauce, and gooey cheese.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1½ cups grated parmesan cheese
- 15 ounces ricotta cheese
- ¼ teaspoon black pepper
- 1½ teaspoons salt
- 3 cups shredded rotisserie chicken
- 15 lasagna noodles, cooked al dente
- 3 cups shredded mozzarella cheese
Instructions
- Preheat the Oven to 350°F.
- Sauté the Aromatics: In a large skillet, melt the butter over medium-high heat. Add the minced garlic and chopped onion and sauté for about 4-5 minutes until the onion is translucent.
- Add the Spinach: Stir in the fresh baby spinach and cook for 2-3 minutes until wilted.
- Create the Creamy Sauce: Pour in the heavy cream, grated parmesan, ricotta, black pepper, and salt. Stir until fully combined and creamy.
- Fold in the Chicken: Gently fold in the shredded rotisserie chicken and simmer briefly.
- Layering Time: Spread a spoonful of sauce on the bottom of a 9×13 inch baking dish. Layer noodles, sauce, and cheese. Repeat layers two more times.
- Bake the Lasagna: Cover with foil and bake for 30-35 minutes. Uncover and broil for 2-3 minutes for a golden crust.
- Rest and Serve: Let it rest for 10-15 minutes before slicing and serving.
Notes
Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg