This chicken lasagna recipe is one of our favorite comfort foods. Tender chicken is layered with veggies, cheese, and lasagna noodles in a rich creamy alfredo inspired sauce. Serve it alongside a caesar salad and garlic bread for a comfort meal that’s perfect for any time of the year!
Having simple dinner recipes that I can make during the week and that reheat well to make a few meals is a complete game changer. Cue, this chicken alfredo lasagna recipe!
Chicken Lasagna Alfredo
I love using leftover roast chicken for this recipe, but poached chicken, grilled chicken breasts, or even store bought rotisserie chicken work great in a pinch. If you have leftover frozen turkey, that is a great substitution too!
Making the sauce homemade alfredo style sauce adds so much flavor to this white lasagna recipe. It makes it so creamy, dreamy, and delicious!
How To Make Chicken Lasagna
Lasagna has a few steps but this dish is worth every second! To make this chicken lasagna recipe:
- Make the cheesy cream sauce
- Combine cottage cheese, parsley, eggs, and spinach for the cheese layer
- Layer noodles, sauce, cheese, vegetables, and chicken, end with a noodles and sauce layer
- Bake for 40 minutes covered
- Uncovered, top with cheese, and bake for an additional 20 minutes
When you layer lasagna, the trick is to keep things as even as possible throughout the dish to ensure even baking. The lasagna noodles should be cooked al dente as they’ll cook a little bit longer in the oven.
What Temp To Bake Lasagna
I bake this chicken lasagna at 350°F for about 60 minutes in total. Adding the cheese towards the end of baking ensure it doesn’t fall into the rest of the dish or overcook and crisps up nicely.
If you notice the cheese isn’t as browned and bubbly as you’d like, turn the oven to broil right before you remove the chicken lasagna from the oven.
Alternatively, if the topping is done to your liking and you still have some cooking time left, cover the lasagna with foil to prevent further browning while it finishes off.
As with all Lasagna recipes, make sure you let this casserole sit at least 10-15 minutes before cutting. This gives it a chance to set up.
Serve this lasagna alongside a fresh kale salad for the perfect meal!
More Recipes You’ll Love
- CrockPot Lasagna Soup
- Lasagna Roll Ups
- Lazy Crock Pot Lasagna (Ravioli)
- One Pot Lasagna
- Taco Lasagna
- Chicken Lasagna Roll Ups
Ingredients
- 12 lasagna noodles cooked and cooled
- 4 cups cooked chopped chicken or shredded chicken
- 3 cups vegetables cooked and cooled
- 10 ounces frozen chopped spinach defrosted and squeezed dry
- 2 cups cottage cheese or ricotta cheese
- 2 eggs
- 2 tablespoons chopped fresh parsley
- 4 cups shredded mozzarella cheese divided
- ⅔ cup shredded Parmesan cheese divided
Sauce
- ⅓ cup butter
- 1 onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 4 ounces cream cheese
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 350°F.
Sauce
- To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
- Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, stir in cream cheese until melted. - Remove from heat and add in ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.
Assembly
- Combine cottage cheese, eggs, parsley and spinach. Set aside.
- In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozza, ¼ cup parmesan and ⅓ of the sauce.
- Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes.
- Uncover, top with cheese and bake 20-30 minutes more.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I don’t know what I did but I could not get the sauce to thinken at all.
Oh no, that’s frustrating Nate! I can’t say for sure why as I haven’t had that problem. Did you add the milk a little bit at a time to the butter/flour mixture? At very first it should be very thick, almost paste like as you add a little liquid each time it should smooth out. You can find more tips on how to make a roux here. I hope that helps!
Did you use all purpose flour? If not, always use all purpose flour for your sauces.
It looked beautiful but thought it was too much work for how bland it tasted. Just not what I was hoping for.
I am sorry that you didn’t enjoy the dish Deb.
Tried to make this tonight. Evidently I did something wrong. Never got the sauce to thicken. Needless to say, I had to throw it all away. Any ideas what went wrong?
So sorry to hear that Linda! I can’t say for sure why as I haven’t had that problem. When adding the milk it should be very thick at first, almost paste-like as you continue to add a little liquid at a time it should smooth out. You can find more tips on how to make a roux here. I hope that helps!
I couldn’t get it to thicken either. You mentioned the milk here, but not the chicken broth. Is it supposed to be 2 cups of milk and 2 cups of broth slowly mixed in? I think I am going to have to throw this away and order pizza. :(
Yes, this is correct. 2 cups of milk and 2 cups of broth. I’m sorry it didn’t work for you, I can’t say for sure what went wrong as I’ve not had the same problem. Did you use all purpose flour?
Looks good
I hope you love it if you get a chance to try it Linda!
Wish I had some now!
I hope you love it if you get a chance to try the recipe!
I made this recipe tonight and it was delicious! For the vegetables, I cooked frozen organic broccoli, peas, carrots and corn and used rotisserie chicken. I will definitely be making this again!
That sounds delicious Debbie! Great additions!
Do yo know how many slimming world syns is in this ?
Sorry I don’t Kelly. Perhaps another reader will be able to help with that! Enjoy!
Can you use fresh spinach..if so,how much?
Sure can Susan! You’ll need about one pound of fresh spinach. For more information check out this spinach post!
I assume it is to be cooked at 350 degrees. I was not able to find the temp anywhere in the recipe.
So sorry for the confusion, yes it is at 350°F. I’ve updated the recipe.
I love this recipe. Any ideas for a substitute for spinach?? It’s the only ingredient I don’t have on hand. Thanks!
You can leave it out or add a little bit of extra parsley or even some finely chopped baby kale.
Can’t wait
Enjoy Fiona!
I guess I was hoping for more shortcuts in your recipe. I was thinking of subbing a couple jars of Alfredo sauce for your sauce. Of course, I would doctor it up with Parmesan cheese, garlic cloves, basil and oregano. Any thoughts on this substitution?
Hi Nancy,
I have only made the recipe as written, but I think that you could substitute with what you have on hand and have delicious results.
The cheese sauce never thickened
Sorry to hear that Crystal. You could try adding additional flour to thicken the cheese sauce in step 2.
Can you make without cooking the noodles?
If you use fresh lasagna noodles (not the dry ones) it should work just fine! We usually find them near the deli area in our store.
Hello
We don’t like cream cheese or sour cream what could we use in its place?
I have only tried the recipe as written, but you could try to replace the cream cheese with ricotta cheese. Let us know if you try it Robin.
Can this be put together and then frozen to bake at a later date?
It sure can! This lasagna freezes well.
Do you cook the vegetables ahead of time or do you add raw vegetables?
I steam them slightly so they’re still tender crisp as they’ll cook more with the lasagna.
Can you make this ahead the night before?
It will reheat perfectly if you cook it the night before. While I haven’t tried it, I think that if you prepare, but not bake, the night before, you’ll want to take it out to allow it to warm to room temperature before baking, or bake a little longer until bubbling through. Enjoy!
That’s actually what I meant-sorry. To prepare the night before you would bake it. Thanks!
Does the oregano and basil just go in the sauce while making it?
This is added along with the cheese Sherrie (thank you, updated). Enjoy!
I love it and I love that white speckeled casserole dish, what brand is it?
The brand is called Distinctly Home, I tried to find them online for you without success. I’ll keep an eye open and reply if I see them again. (I also have a round one used in this casserole here).
Tasted great! Well worth the effort but it took me over 2 hours to get dinner on the table. Plenty of leftovers though and a big hit at dinner tonight.
So glad you loved it Cher! Leftovers of this recipe are SO good!!
Can this be made up and held in the fridge? If so for how long?
Sure it can! Cooked chicken will last about 3-4 days in the fridge.
When freezing, should you cook the casserole before freezing or freeze and cook when defrosted?
You can do either.
Wow! Considering I made this because I had the ingredients on-hand, this is a special dish. Honestly, I had lasagne noodles I don’t remember buying, asparagus that wouldn’t make it another day, and frozen chicken breasts with no destination. I did make some changes, omitting the cream cheese and subbing evaporated milk for the milk. Thanks for the great recipe!
So glad you loved it Eileen! Sounds like it was the perfect match for what you had on hand!