Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cooked spinach (optional)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup marinara sauce
- 9–12 lasagna noodles (use no-boil for convenience)
- Additional shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the chicken if you don’t have leftovers, then shred it.
- Mix the chicken with ricotta, spinach (if using), egg, salt, and pepper.
- Combine Alfredo and marinara sauces in a bowl.
- Cook regular lasagna noodles if using, otherwise set aside no-boil noodles.
- Spread a layer of sauce in the baking dish, layer noodles, then chicken mixture, then sauce. Repeat until all ingredients are used, finishing with sauce and a sprinkle of mozzarella on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
- Cool for 10-15 minutes before serving.
Notes
This lasagna is even better the next day as leftovers.
Feel free to experiment with different veggies or spices for variety.
Pair with a side salad or garlic bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 28
- Cholesterol: 100