Ultimate Chicken Alfredo Lasagna (Print Version)
Creamy alfredo sauce, juicy chicken, mozzarella, and herbs layered between tender pasta sheets.
# Ingredients:
→ Dairy
01 -
6 tablespoons unsalted butter
02 -
2 cups heavy cream
03 -
2 cups whole milk
04 -
2 cups finely grated Parmesan cheese
05 -
3-1/2 cups shredded Mozzarella cheese, reserve 1/2 cup for topping
→ Poultry
06 -
4 cups cooked rotisserie chicken, chopped
→ Produce
07 -
2 large shallots, finely chopped
08 -
4 cloves garlic, grated or minced
09 -
3 tablespoons fresh thyme leaves
10 -
3 tablespoons fresh parsley, chopped
→ Pantry
11 -
2 tablespoons olive oil
12 -
4 tablespoons all-purpose flour
13 -
16 ounces dry lasagna noodles
14 -
1 tablespoon dried Italian herbs, finely ground
15 -
1 teaspoon garlic powder
16 -
1/4 teaspoon freshly grated nutmeg
17 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Preheat oven to 220°C. Adjust the rack to the center position and lightly coat a 23x33 centimetre baking dish with non-stick oil spray; set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and sauté, stirring frequently, until softened. Add grated or minced garlic and cook until aromatic.
03 -
Add butter to the skillet and allow it to melt. Sprinkle flour evenly over the mixture, stirring constantly for 2–3 minutes until combined and slightly golden.
04 -
Gradually whisk in heavy cream and milk to the skillet. Integrate dried Italian herbs, garlic powder, black pepper and grated nutmeg. Cook while whisking until the sauce thickens.
05 -
Fold in grated Parmesan cheese and stir until melted and smooth. Remove from heat, cover, and set aside.
06 -
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente per package instructions. Drain in a colander and arrange noodles separately on a plate to prevent sticking.
07 -
Spread one-quarter of the Alfredo sauce on the base of the prepared baking dish. Arrange four lasagna noodles, slightly overlapping, over the sauce. Add 1 cup of shredded Mozzarella, one-third of the chicken, and 1 tablespoon fresh thyme. Top with another quarter of the sauce.
08 -
Repeat lasagna noodles, Mozzarella, chicken, fresh thyme, and sauce for two more layers. End with a final layer of noodles and remaining sauce.
09 -
Scatter the reserved Mozzarella cheese evenly over the top. Lightly oil a sheet of aluminium foil and place it, oil side down, to cover the dish. Bake for 30 minutes at 220°C, then uncover and continue baking 15–20 minutes until bubbling and golden brown at the edges.
10 -
Transfer dish from oven and allow to rest for 10 minutes before sprinkling with chopped parsley and serving.
# Notes:
01 -
Allowing the lasagna to rest improves slice stability for serving.
02 -
For optimal slicing, arrange noodles so they do not overlap excessively.
03 -
Use freshly grated Parmesan for best texture and flavour.