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Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

  • Author: Marcus
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free (use gluten-free noodles or vegetable slices)

Description

Chicken Alfredo Lasagna is a creamy, comforting dish combining tender shredded chicken, rich plant-based Alfredo sauce, fresh spinach, and layered pasta, perfect for family dinners and special occasions. This recipe is easy to prepare, customizable to various dietary preferences, and boasts velvety textures and classic flavors with a plant-based twist.

Ingredients

Scale

Chicken and Seasonings

  • 2 medium chicken breasts, cooked and shredded
  • 1 teaspoon garlic powder (natural)
  • 1 teaspoon onion powder (natural)

Lasagna Layers

  • 9–12 no-boil or traditional lasagna noodles
  • 4 cups fresh or frozen spinach, thawed and squeezed dry
  • 2 cups plant-based mozzarella cheese
  • 2 tablespoons fresh parsley or basil, chopped

Plant-Based Alfredo Sauce

  • 4 tablespoons plant-based butter
  • 1/4 cup all-purpose flour
  • 3 cups plant-based milk
  • 1 1/2 cups plant-based cheese (plant-based), shredded
  • 1/8 teaspoon nutmeg (natural)
  • 1 tablespoon vegetarian Worcestershire sauce

Optional Seasonings and Variations

  • Salt and pepper to taste
  • Optional: mushrooms, zucchini, or bell peppers for vegetable boost
  • Optional: crushed red pepper flakes or diced jalapeños for spicy kick
  • Optional: rosemary, thyme, or oregano herbs for extra flavor

Instructions

  1. Prepare the Chicken: Heat a lightly oiled skillet over medium heat. Season chicken breasts with garlic powder (natural) and onion powder (natural). Cook until fully done, then shred into bite-sized pieces and set aside.
  2. Make the Alfredo Sauce (plant-based): In a saucepan, melt plant-based butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Slowly add plant-based milk while whisking continuously to prevent lumps. Simmer until thickened. Stir in plant-based cheese (plant-based), nutmeg (natural), and vegetarian Worcestershire sauce. Adjust seasoning with salt and pepper if needed.
  3. Assemble the Layers: Preheat oven to 350°F (175°C). In a baking dish, spread a thin layer of Alfredo sauce (plant-based). Place noodles over the sauce, followed by shredded chicken, spinach, and more sauce. Repeat layering until ingredients are used, finishing with a generous layer of sauce topped with plant-based mozzarella cheese.
  4. Bake to Perfection: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake an additional 10 minutes until the cheese is browned and bubbly.
  5. Let It Rest: Remove the lasagna from the oven and allow it to cool and set for 10-15 minutes before slicing and serving.

Notes

  • Use fresh spinach and herbs for a brighter taste and better texture.
  • If using traditional noodles, boil them al dente to avoid soggy layers.
  • Apply generous layers of Alfredo sauce to keep the dish moist and creamy.
  • Let the lasagna rest before serving for easier slicing and better presentation.
  • Taste and adjust the seasoning of Alfredo sauce before assembling the lasagna.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 slice (1/6th of recipe)
  • Calories: 380
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 0mg

Keywords: Chicken Alfredo Lasagna, plant-based Alfredo sauce, creamy lasagna, dairy-free lasagna, comfort food, family dinner

Find it online: https://tastysoulkitchen.com/chicken-alfredo-lasagna/