Chicken Spinach Alfredo Lasagna
My daughter was craving a lasagna with alfredo, pesto, chicken, and spinach…so I got to work right away on a recipe to make her Chicken Spinach Alfredo Lasagna!
This recipe was first thought of by her, so I give all the delicious credit to her.
It was my only idea to add the mushrooms.
How to Make Chicken Spinach Alfredo Lasagna
I sliced six ounces of baby portobellos to start this recipe.
And into a skillet over medium heat they went for about 5 minutes.
I bought a 10 ounce bag of spinach, which was pretty darn big.
At first you may question how in the world all this spinach will fit in the skillet.
I pinky promise it will…spinach cooks WAAAYYYY down after a minute or two.
So start with a heaping handful and wait a minute before adding another heaping handful.
Oh, and add some garlic at this point as well.
Season with kosher salt, pepper, and crushed red pepper flakes for a hint of spice…
and this is what you’ll end up with.
I already set aside 3 cups of cooked, shredded chicken.
Most weeks I prep ahead and make Simple Shredded Chicken for Meal Prep just for dinners like these.
To layer the lasagna, start with a few spoonfuls of alfredo sauce spread in the bottom of a 9×13 casserole dish.
This will prevent the bottom layer from sticking.
Then lay 4 Barilla Oven Ready Lasagna sheets flat, overlapping slightly.
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Then mix together ricotta cheese and basil and layer 1/3 of that over the lasagna sheets.
Next is one cup of cooked, shredded chicken.
About 1/3 of the mushroom and spinach mixture.
More alfredo sauce and mozzarella cheese (about 1/4 of each) will finish the first layer.
Keep layering just like this three more times.
Add the last four pasta sheets and pour the remaining alfredo sauce over top.
Then bake in a 375 degree oven for 30 minutes.
Add the rest of the mozzarella cheese and bake an additional 15 minutes.
Now THIS is a lasagna fit for a king!
Bubbly, cheesy goodness…YUM!
Let the Chicken Spinach Alfredo Lasagna cool slightly before serving, which may be the hardest part just waiting 🙂
We had ours with some garlic bread, a salad would be a nice addition as well.
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If you like Chicken Spinach Alfredo Lasagna, you might also like these recipes…
Lasagna Garlic Bread Pizzas
Or this Lazy Skillet Lasagna
Philly Cheesesteak Lasagna
Chorizo Lasagna Roll Ups
Goat Cheese Caramelized Onion Pasta
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Chicken Spinach Alfredo Lasagna
Chicken Spinach Alfredo Lasagna is a decadent, delicious, and cheesy one pan meal that's sure to become a new favorite at dinner!
Ingredients
- 1 Tbsp olive oil
- 8 oz mushrooms (I used baby portobello) sliced
- 5 cloves garlic minced
- 10 oz spinach leaves
- kosher salt, pepper, crushed red pepper flakes
- 2 15 oz jars alfredo sauce
- 1 package Barilla Oven Ready Lasagna sheets (15 sheets total)
- 1 15 oz container ricotta cheese
- 1 6 oz jar pesto
- 3 cups cooked, shredded chicken
- 4 cups shredded mozzarella cheese
- Optional: fresh parsley to garnish
Instructions
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Set a skillet over medium heat and add the olive oil. Once the olive oil is hot add the sliced mushrooms. Cook 5 minutes, stirring occasionally.
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Add the garlic and spinach to the skillet. Cook 5 more minutes, stirring occasionally. Season with kosher salt, pepper, and crushed red pepper flakes.
Note: You may need to add the spinach in smaller batches and wait until it cooks down. Spinach will get much smaller as it cooks.
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Add a few spoonfuls of the alfredo sauce to a 9×13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
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Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.
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Evenly spread 1 cup of the cooked, shredded chicken, 1/3 of the spinach and mushroom mixture, 1/4 of the cheese, and 1/4 of the alfredo sauce. Repeat until you have three layers of lasagna.
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Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.
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Bake in a 375 degree oven for 30 minutes. Top with the remaining mozzarella cheese and bake 15 more minutes.
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Sprinkle with fresh parsley if desired.
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