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Cheesy Chicken Alfredo Lasagna

Tender chicken, creamy ricotta, and melty mozzarella layered in Alfredo-coated noodles — white lasagna magic!
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Ingredients
  

For the Pasta Layer:

  • 9 lasagna noodles cooked and drained

For the Filling:

  • 3 cups cooked chicken shredded or diced
  • 1 ½ cups ricotta cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups shredded mozzarella cheese

For the Alfredo Sauce:

  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups grated Parmesan cheese
  • Salt and pepper to taste
  • Pinch of nutmeg optional but recommended

For Topping:

  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Chopped parsley for garnish optional

Instructions
 

  • Make the Alfredo Sauce: Cook garlic in butter, whisk in flour, then add milk and cream. Simmer until thick, then stir in Parmesan, salt, pepper, and nutmeg.
  • Mix the Ricotta Filling: Combine ricotta, egg, and seasonings until smooth and creamy.
  • Cook the Noodles: Boil lasagna noodles until al dente, then drain and lay flat to avoid sticking.
  • Assemble the Lasagna: Layer noodles, ricotta, chicken, mozzarella, and Alfredo sauce. Repeat. Finish with sauce, mozzarella, and Parmesan on top.
  • Bake Until Bubbly: Cover and bake at 375°F (190°C) for 25 minutes, uncover and bake 15–20 more until golden. Let rest before serving.