Yields: 8-10 servings
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins

Ingredients

For the Alfredo Sauce:

• ½ cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 ½ cups freshly grated Parmesan cheese
• ¼ tsp ground nutmeg (optional)
• Salt and black pepper to taste

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• 10 oz fresh spinach, wilted & squeezed dry (or 1.5 cups frozen spinach, thawed/drained)
• 15 oz ricotta cheese
• 1 large egg
• ¼ cup fresh parsley, chopped
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided

Assembly:

• 12 lasagna noodles (oven-ready or boiled until al dente)
• Olive oil or cooking spray

Instructions

1. Preheat & Prep:
   Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make Alfredo Sauce:
   • Melt butter in a saucepan over medium heat. Add garlic; sauté 1 minute until fragrant.
   • Pour in heavy cream and milk. Simmer 3-4 mins (do not boil).
   • Reduce heat to low. Whisk in 1 ½ cups Parmesan until melted. Season with nutmeg, salt, and pepper. Remove from heat.
3. Prepare Filling:
   • In a bowl, mix ricotta, egg, parsley, salt, pepper, 1 cup mozzarella, and ¼ cup Parmesan.
   • Fold in chicken and spinach.
4. Assemble Lasagna:
   • Spread ¾ cup alfredo sauce on the bottom of the baking dish.
   • Layer 4 noodles (slightly overlapping).
   • Spread ⅓ of the ricotta mixture over noodles.
   • Drizzle ¾ cup alfredo sauce over ricotta.
   • Repeat layers twice more (noodles → ricotta → alfredo).
   • Top with final 4 noodles, remaining alfredo sauce, and sprinkle with remaining mozzarella and Parmesan.
5. Bake:
   • Cover tightly with foil. Bake 30 mins.
   • Uncover; bake 15 mins until golden and bubbly.
   • Let rest 10-15 mins before slicing (crucial for clean layers!).
6. Serve:
   Garnish with extra parsley and cracked black pepper. Pair with garlic bread and a crisp salad.