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Easy Chicken Alfredo Lasagna

Course Dinner
Prep Time 1 hour
Cook Time 40 minutes
Servings 12

Ingredients

*For Chicken Tenders:*

  • 6 chicken tenders or chicken breast for a twist
  • 1 tsp salt adjust to your liking
  • ½ tsp pepper
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning or a mix of oregano, parsley, or basil
  • 2 tbsp olive oil

*For Spinach Alfredo Sauce:*

  • 5 tbsp unsalted butter
  • ½ medium onion finely chopped
  • 1 tbsp minced garlic
  • 1 tsp salt to taste
  • ½ tsp pepper
  • 1 tsp chili flakes
  • 1 tsp Italian seasoning
  • 5 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups chopped spinach

*For Assembly:*

  • 14-15 lasagna sheets
  • 3-4 cups shredded mozzarella cheese
  • Freshly chopped parsley for garnishing

Instructions

  • Boil lasagna sheets until al dente, preventing sticking by tossing them in oil.

*Chicken Tenders:*

  • Coat tenders in seasonings and olive oil.
  • Cook in a cast-iron skillet until cooked through (about 5 minutes per side).
  • Rest for 5 minutes, chop into chunks, and set aside.

*Spinach Alfredo Sauce:*

  • Melt butter in a non-stick pan over medium-high heat.
  • Sauté chopped onion until soft (3-5 minutes).
  • Add garlic and cook for 1-2 minutes.
  • Add spices, then flour, and toast for a minute.
  • Add milk and cream, cook until thickened. Turn off heat, add spinach and Parmesan. Adjust to taste.

*Assembly:*

  • Preheat oven to 375°F.
  • Spread 2-3 tbsp of sauce in a 9x13" lasagna dish.
  • Layer lasagna sheets, sauce, and ⅓rd of chicken. Sprinkle mozzarella (about ¾ cups per layer).
  • Repeat for the second and third layers, saving some sauce and lasagna sheets.
  • For the final layer, cover with lasagna sheets, spread remaining sauce, and sprinkle mozzarella.

*Baking:*

  • Use toothpicks to create tent poles for foil, preventing sticking.
  • Cover tightly with foil, bake for ~40 minutes.
  • Remove foil and broil for 2-3 minutes until golden.
  • Rest for 15 minutes, remove toothpicks, garnish with fresh parsley, and serve!