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Chicken Alfredo Lasagna

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Chicken Alfredo Lasagna
2008-07-25 Main Dish
5 67

If you like fetticune alfredo, you'll love this lasagna. Chicken, spinach and cheese layered with garlic roasted alfredo sauce.

  • Servings: 8


6 Boneless, skinless chicken breasts
1 box No Boil Lasagna Noodles
1× 8 oz Container Ricotta Cheese
1 box Frozen Chopped Spinach
1 cup Balsamic Vinegar
⅓ cup Olive Oil
1 pkg Good Seasons Italian
Dressing Mix
3 Roma Tomatoes, chopped fine
1 Medium Onion, chopped fine
4 cups Shredded Mozarella Cheese,
2 jars Garlic Roasted Alfredo Sauce
1 cup Milk
Garlic Salt, to taste
Italian Seasoning, to taste
Pepper, to taste
¼ cup Parmesean Cheese


Place rinsed chicken in large storage bag. Pour in the balsamic vinegar, good seasons Italian dressing, and olive oil. Shake well and refrigerate for 1 hour. Grill chicken until no longer pink in the center. Cut chicken into bite size pieces. Mix the alfredo and milk with a whisk until blended well. Defrost spinach in microwave. Drain spinach well and mix with pepper and garlic salt to taste. In a seperate bowl, mix ricotta cheese, parmesean cheese, and Italian seasoning. In bottom of 13 x 9 baking dish, spoon a thin layer of alfredo sauce. Place a layer of noodles over the sauce. Sprinkle ricotta mixture and tomatoes evenly over noodles. Spoon another layer of Alfredo sauce over the tomatoes, then another layer of noodles. Layer drained spinach and onions over noodles evenly. Add a thin layer of mozarella over onions. Top with another layer of alfredo and another layer of noodles. Place chicken and another layer of alfredo over noodles. Sprinkle with mozarella again. Cover with noodles. Pour remaining alfredo sauce over noodles and top with remaining cheese. Bake at 400 for 45 minutes.