-
-
My review
Lasagna Alfredo
Sybil Gregory
"Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 954 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
- In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
- In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
- Bake 50 to 60 minutes, until top is brown and bubbly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 954 calories; 57.7 g fat; 56.5 g carbohydrates; 55.2 g protein; 157 mg cholesterol; 1764 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 342462 Ratings
-
-
-
-
-
Most helpful positive review
2/28/2002
I added extra chicken to this recipe. Also, did not follow the recommended layering technique. I made this lasagna the way I make my regular lasagna: 1) mixed ALL of the alfredo sauce with the...
Most helpful critical review
12/17/2002
First . . . I used this recipe scaled to half (4 servings), but it made much more than 4 servings--it was actually 6-8. That said, I thought this tasted rather bland, I ended up pouring tomato ...
Most helpful
Most positive
Least positive
Newest
2/28/2002
I added extra chicken to this recipe. Also, did not follow the recommended layering technique. I made this lasagna the way I make my regular lasagna: 1) mixed ALL of the alfredo sauce with the...
8/26/2002
Served this at a dinner party and got rave reviews! I doubled the recipe, used the lasagna noodles you don't have to cook, Classico Roasted Garlic Alfredo sauce and added 1 bunch of chopped spr...
1/18/2002
This lasagna was delicious! The only thing I did differently was that I added 1/2 of an onion and some sliced garlic cloves sauteed in olive oil. I mixed the onion/garlic mixture in with the ch...
2/11/2003
Really very good. I split the recipe in half and put the two lasagnas in square 8x8 dishes, one for tonight, one to freeze. I would say each 8x8 dish would give me 6 good size servings. I did ...
1/28/2003
This is a great recipie! I did changed some things though, i cut the spinach so that I only used 5oz., I added a can of drained and chopped artichoke hearts to the spinach and ricotta mixtutre, ...
10/1/2006
I used less ricotta (24oz) & it turned out fine. I added onion salt, garlic powder, & a touch of italian seasoning to the ricotta/spinach mixture... it'll really need it. Make sure the noodles o...
7/20/2010
Made this yesterday night. My first time cooking anything of substance and it was easy to do. USE THE ROASTED GARLIC ALFREDO SAUCE and you won't need to add a lot of salt, pepper and seasonings....
12/17/2002
First . . . I used this recipe scaled to half (4 servings), but it made much more than 4 servings--it was actually 6-8. That said, I thought this tasted rather bland, I ended up pouring tomato ...