Chicken Alfredo Lasagne

Chicken Alfredo Lasagne


384 people made this

Here's a different kind of lasagne made with chicken, ricotta and spinach. It's so good that my family requests it at least once a week. Serve with diced tomato as a garnish.

Sybil Gregory

Serves: 8 

  • 500g lasagne
  • 300g frozen chopped spinach
  • 3 cooked, boneless chicken breast fillets, diced
  • 1kg Alfredo-style pasta sauce
  • 4 cups grated mozzarella cheese
  • 800g ricotta cheese
  • salt and pepper to taste

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 180 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 packet directions; drain.
  2. 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.
  3. In a 20x30cm baking dish place one layer of lasagne, edges overlapping. Pour chicken and alfredo sauce mixture over pasta layer and spread evenly. Sprinkle 1 cup of grated mozzarella over chicken mixture. Top with another layer of pasta. Spread spinach mixture evenly over pasta. 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 pasta layer and top with remaining 2 cups of mozzarella and salt and pepper to taste.
  4. Bake 50 to 60 minutes, until top is brown and bubbly.

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