This Chicken Alfredo Lasagna with homemade white sauce is the ultimate comfort food. Creamy, delicious, and with the perfect flavor, will become a favorite!
There is something so comforting about a lasagna. It is filling, warm, and when you make it with the right ingredients, it is absolutely delicious.
In this recipe, we are making a homemade Alfredo sauce. This is a little different than my Alfredo Sauce recipe because it has flour in it. The roux that we make with flour and butter helps the sauce stay together and keeps it from separating while baking.
The result is a rich and creamy sauce that gets layered with lasagna sheets, cheese, chicken, and spinach. It is a recipe that is fit for company, but can be made ahead and thrown in the oven for a faster weeknight dinner.
How to Make Chicken Alfredo Lasagna
Here is a brief overview of how to make this delicious chicken alfredo lasagna recipe. For the full recipe and measurements, please scroll to the recipe card at the bottom of the page.
- Start the sauce. Melt butter in a saucepan, add garlic and cook until fragrant. Add the flour and whisk into the butter.
- Make a roux. Slowly add the milk, whisking it into the butter/flour mixture making a roux. Read more about roux below.
- Add the cheese. Stir in the parmesan, allow it to melt, then add the mozzarella. Add pepper and remove from heat.
- Assemble the lasagna. Spread some sauce on the bottom of your pan. Add three lasagna sheets. Cover with some of the artichokes, spinach, chicken, and mozzarella.
- Add sauce. Add a few spoonfuls of the white sauce. Repeat two more times.
- Top with sauce and cheese. Top with three more lasagna sheets then the remainder of the white sauce and the rest of the mozzarella and Parmesan.
- Bake and enjoy!
Making a Roux for Chicken Alfredo Lasagna
As mentioned above, the key to making the white sauce in this lasagna so creamy and rich is making a roux. A roux is a combination of fat (in this case butter) and all-purpose flour. The flour coats the fat keeping it evenly suspended when you add in liquid- such as milk, like in this recipe. This is what keeps a cream sauce from separating, especially during baking.
I always highlight that a roux will work best if you add the liquid (in this case milk) slowly. Start with a few tablespoons at a time and only add more once what you just added is fully whisked in. The whole process is pretty quick and should take less than a minute, but it is important that you don’t just pour it all in at once.
Homemade Alfredo Sauce
The homemade white alfredo sauce is the secret to what makes this recipe so hearty and delicious. Creamy and flavorful, it’s much better than any store-bought white sauce. Since this sauce has a flour base, it allows the lasagna to reheat well.
How to Prevent Noodles From Sticking
To prevent your lasagna noodles from sticking together once they are cooked, immediately put them on a baking sheet that has been sprayed with oil. This allows you to keep working not he rest of the ingredients while the lasagna sheets are waiting.
Tips and Tricks
- This recipe for shredded chicken is very easy and quick for any recipe that requires cooked chicken. You could also use rotisserie chicken.
- I love keeping frozen chicken on hand for recipes like this. My tutorial for freezing cooked chicken makes this really simple.
- Make sure your frozen spinach is completely thawed and all extra liquid is squeezed out. This will prevent your lasagna from being too watery.
- “Oven-ready” lasagna noodles would work for this recipe if you prefer not to boil your own.
Storing and Reheating
Store covered in the refrigerator for up to three days. To reheat, add just the portion you would like to eat to a microwave safe dish. Cover and cook on half power for three to four minutes. Alternatively, cover and bake for 20 to 30 minutes at 350 degrees.
Make Ahead Chicken Alfredo Lasagna
As mentioned above, this is a great recipe to make 24 hours in advance. Make this recipe through step 6 and then cover with aluminum foil. Keep in your refrigerator for up to 24 hours and put it in the oven when you are ready for dinner. Because you are baking it cold, it will require a little more time than when baked right after making.
Freezing Lasagna
Lasagna is a great dish to make ahead of time to freeze and enjoy later. This chicken alfredo lasagna with spinach recipe does freeze well. Follow the steps to build the lasagna in a disposable aluminum baking dish. Stop after step six, freezing the lasagna unbaked. Cover well with tin foil and freeze for up to three months. I like to both wrap the dish with plastic wrap a few times, and cover it with foil.
When ready to bake, remove from the freezer and thaw in the refrigerator. Bake uncovered following the suggested time. Alternatively, bake from frozen, adding 20 minutes to the original baking time.
FAQ
Yes! This recipe can be made up to 24 hours in advanced and then baked. Store in the refrigerator between making it and baking it.
Yes! Please see my instructions above.
This recipe hasn’t been tested with gluten free noodles, but there is no reason to believe that it wouldn’t work.
Yes! Follow the directions for making a lasagna with zucchini instead of lasagna sheets in my Zucchini Lasagna.
What to Serve with Chicken Alfredo Lasagna
If you try this recipe or any of my others, please leave a review and tell me how it was. I love hearing from you and if your family loves my recipes as much as mine does!
Chicken Alfredo Lasagna
Ingredients
White Alfredo Sauce
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 4 cups whole milk
- 2 cups mozzarella grated
- 1/4 cup Parmesan grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chicken Lasagna
- 12 lasagna sheets cooked according to package instructions (see note)
- 5 cups mozzarella grated (divided)
- 10 ounces chopped frozen spinach thawed, and with all the moisture squeezed
- 3 cups cooked chicken
- 1/4 cup Parmesan
Instructions
- Preheat your oven to 350 degrees.
- In a large sauce pan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Be careful not to burn it. Add the flour and whisk into the butter until it is completely combined. Allow it to cook and bubble.
- Very slowly add the milk. Add a little at a time, whisking the milk into the butter/flour mixture until absorbed before adding more. Continue adding slowly until all the milk is whisked in. Bring to a low boil and then turn down the heat.
- Stir in the cheese, first the parmesan, allow it to melt, then add the mozzarella one cup at a time allowing to melt before adding the second cup. Stir in the salt and pepper and remove from the heat.
- Spread a few spoonfuls of the sauce over the bottom of a 9 by 13 inch pan so that it is completely coated. Then add three lasagna sheets. Cover with 1/3 of the spinach, 1 cup of chicken and 2/3 cup of mozzarella. Add a few spoonfuls of the white sauce. Repeat two more times.
- Add three more lasagna sheets. Top with the remainder of the white sauce and the remainder of the mozzarella and Parmesan.
- Bake for 35 minutes, uncovered. Broil on low for about five minutes, keeping a close eye on it so it does not burn but browns nicely.
- Let sit for 10 minutes after removing from the oven and then serve.
Cherry Angel says
I’ve made lasagna like this (flavour profile) for years. Well, for me. It’s my favourite spin as a treat when everyone else wants the red. You’ve made it so much easier! I made this last night and was so pleased at how well it turned out. I’ll definitely be making this more often. Thank you!
I’m so happy you liked it! Thank you for taking the time to let me know!
Melody Parks says
Has anyone tried this with a different vegetable? I can’t eat spinach because of the vitamin k.
Sharon says
Looking forward to making this. Is there a reason you would use milk over heavy cream? I’ve always made my Alfredo sauce with heavy cream. Curious if the cream separates more so that’s why you use whole milk.
Whole milk works really well in this recipe. I do in my Alfredo sauce use heavy cream as well, but in that case it’s one of just a handful of ingredients. Here we are adding cheese to the sauce, which really thickens it up as well as a roux. So heavy cream just isn’t needed and we can get away with using whole milk.