Chicken Alfredo Lasagna with Spinach for a crowd-pleasing dinner: try the recipe

Chicken Alfredo Lasagna is officially our new favorite dinner of the week. We’ve also officially saved us from the lackluster lasagna rut.

“We make a lot of pasta in our house. With nine people in our family, it’s an economical way to quickly feed a crowd,” says Nicole Johnson of, “Alfredo Lasagna is a great way to turn things around if I’ve been throwing a lot of red sauce on the kids lately.” (As for me), I also got some vegetables in the mix as well.”

As Johnson notes, this version contains spinach, but she’s also used broccoli and zucchini to elicit comments.

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“This also makes great leftovers for lunches,” she adds. You cook once, eat twice? Yes please.

Nicole Johnson’s Chicken Alfredo Lasagna with Spinach,

Chicken Alfredo Lasagna recipe from is made with spinach.

Makes 12 servings

Preparation time: 30 minutes

Cooking time: 1 hour

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To prepare the lasagna:

  • 1 package boiled lasagna noodles
  • 2 pounds shredded mozzarella cheese
  • cooking spray

cheese mixture

  • Half a teaspoon of salt
  • Half a teaspoon pepper
  • Half a teaspoon of thyme
  • 1 teaspoon parsley
  • 1 egg
  • 8 ounces full-fat ricotta cheese
  • 8 ounces small cottage cheese full-fat yoghurt


  • Salt, pepper, garlic salt, onion powder
  • 4-5 inch boneless chicken breasts, cut into halves
  • 2-3 tablespoons olive oil

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  • Half a teaspoon of fresh garlic
  • Half a teaspoon of salt
  • Half a teaspoon of nutmeg
  • Half a cup of heavy cream
  • 3 tablespoons butter
  • 16 ounces frozen spinach, thawed and drained


  • 1 teaspoon salt, taste the final product and add more as needed
  • 2-3 cups Parmigiano-Reggiano
  • 1 liter heavy cream
  • 2 fresh garlic cloves, finely chopped
  • 6 tablespoons salted butter


Chicken Alfredo Lasagna is officially our new favorite dinner of the week.

Chicken Alfredo Lasagna is officially our new favorite dinner of the week.



  1. Prepare the bottom of a 10″x13″ pot with cooking spray. Heat the oven to 325 degrees Fahrenheit.
  2. Melt the butter over medium-low heat. Add garlic and cook for 30 seconds or until fragrant. Add heavy cream. Keep heat over medium-low heat, stirring constantly, until it boils lightly.
  3. Slowly add the cheese while stirring. Reduce the heat a little and continue cooking until the desired thickness is reached.
  4. Boil the noodles until well cooked, then drain and rinse in cold water.
  5. To prepare the spinach toppings, thaw and drain the frozen spinach well. I like to use a fine mesh strainer and really squeeze out all the liquid I can. Once they are well dried, put them in a medium skillet with the butter, cream, nutmeg, salt, and garlic. Leave on medium heat, stirring constantly, for 3-4 minutes. Remove from fire and set aside.
  6. In a separate bowl, combine cheese, ricotta, Parmesan, eggs and spices. Mix until well blended.
  7. Layer the ingredients in the skillet in the following order: Noodles, from the cheese mixture, all of the spinach mixture, from the mozzarella, the sauce, the noodles, another half from the cottage cheese mixture, from the mozzarella, from the sauce and pasta mixture, the rest of the sauce, and the rest of the mozzarella.
  8. Bake the lasagna, covered, for 30-40 minutes. Remove the lid during the last 15 minutes of cooking to allow the top layer to lightly brown.
  9. Remove from the oven and leave for 15 minutes before slicing. While the lasagna is resting, season the chicken generously with salt, pepper, garlic salt, and onion powder. Put the olive oil in a large skillet and heat it over medium-low heat.
  10. Cook slowly over medium-low heat until the pink color disappears.
  11. Serve chicken over individual lasagna pieces.

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This original recipe is owned by It was shared with Fox News.

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