My daughter was craving a lasagna with alfredo, pesto, chicken, and spinach…so I got to work right away to make her Chicken Spinach Alfredo Lasagna!
This recipe was first created 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.
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.
If you like Chicken Spinach Alfredo Lasagna, you might also like…
Or this Lazy Skillet Lasagna
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!
- 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
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.
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.
Add a few spoonfuls of the alfredo sauce to a 9×13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.
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.
Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.
Bake in a 375 degree oven for 30 minutes. Top with the remaining mozzarella cheese and bake 15 more minutes.
Sprinkle with fresh parsley if desired.