Chicken Alfredo Lasagna with Rotisserie Chicken
Boiled lasagna noodles are layered with Alfredo sauce, seasoned shredded rotisserie chicken, ricotta, and mozzarella, then baked until bubbly.
Ingredients
Main Ingredients
- 12 lasagna noodles
- 1 tbsp olive oil
- 3 cup shredded cooked chicken from a rotisserie chicken
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt and pepper to taste
- 3 cup Alfredo sauce about two 15 oz jars or homemade
- 2 cup whole milk ricotta
- 2 cup shredded mozzarella
- ½ cup grated Parmesan
Instructions
Cooking
- Heat the oven to 375 degrees F. Cook the lasagna noodles according to the package directions, drain, and lay them flat so they do not stick.
- Warm the olive oil in a skillet over medium heat. Add the shredded chicken, garlic powder, Italian seasoning, salt, and pepper, and stir until hot.
- Spread a thin layer of Alfredo sauce over the bottom of a 9x13 inch baking dish and top with 3 noodles.
- Spoon on one third of the chicken, one third of the ricotta, some mozzarella, and more Alfredo. Repeat until you have three layers of noodles.
- Top the final noodles with Alfredo, the remaining mozzarella, and the Parmesan, making sure the noodles are fully covered.
- Cover with foil sprayed with oil on the underside and bake 30 minutes. Remove the foil and bake 15 more minutes, until bubbly and lightly golden, with the center at 165 degrees F.
- Rest the lasagna 10 minutes before cutting.
Notes
Make the Alfredo slightly thin because the noodles absorb liquid. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, reheating to 165 degrees F. Nutrition values are an estimate.