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White Chicken Lasagna Recipe
This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It’s loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I’ve included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!
👥 18 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 35 min🔥 Cook: 1h 15m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- skillet
- whisk
📝 Preparation Steps
1
NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least ⏱️ 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
2
FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
3
Preheat oven to 350 degrees F.
4
ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for ⏱️ 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
half and half3 cups
5
Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about ⏱️ 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
6
ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
shredded mozzarella (4 cups)1 pound
7
Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
shredded mozzarella (4 cups)1 pound
8
BAKE: Cover lasagna with foil and bake in preheated oven for ⏱️ 30 minutes. Remove foil, and bake an additional ⏱️ 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about ⏱️ 3 minutes, watching closely so it doesn’t burn. Let stand ⏱️ 15 minutes before slicing.
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