Pulled Chicken Alfredo Lasagna uses chicken thighs, spinach, and a creamy white sauce layered in three cheeses.
This Pulled Chicken Alfredo Lasagna is the only chicken lasagna I know at the moment lol. I absolutely love baking lasagnas and a key ingredient that I must include in a lasagna is ricotta cheese. This is the first time I have mixed ricotta cheese with raw spinach before baking. Normally the ricotta cheese is mixed with an egg and salt and pepper. I would say the result in taste and look is incredible for this chicken lasagna. I loved this technique of incorporating ricotta cheese. Will definitely try again for new lasagna creations!
If you follow me on Instagram, you can see that my fav lasagnas are vegetarian ones as I sometimes prefer 100% vegetarian meals more often than a full omnivore meal of both vegetables and meat. With that said, I can’t wait to try to bake an Alfredo Lasagna with ricotta cheese and maybe spinach too. This lasagna will break all the rules for what type of noodles should go with an Alfredo sauce, but I can imagine ricotta cheese layers will add structure to it. Spinach is mainly for some texture and colour 🙂 Hope you love this recipe as much as I do!! Have an amazing day!
Pulled Chicken Alfredo Lasagna
Ingredients
- 9 lasagna noodles, oven-ready
- 2 cups chicken thighs, cooked and pulled apart
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 3 cups spinach, chopped
Alfredo White Sauce
- 4 cups milk, 2% or 1%
- 1/2 cup butter
- 1/2 cup flour
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
Alfredo White Sauce
- In a medium pan, melt butter and add garlic. Cook for 1 minute until lightly browned and fragrant
- Stir in flour and cook for 1 minute until slightly browned
- Whisk in the milk, stir continuously to get rid of lumps. Cook to a simmer for about 5 minutes until sauce has thickened
- Add the dried basil, dried oregano, salt and pepper to season. Remove from heat.
Chicken layer
- In a large bowl, mix pulled chicken, ricotta cheese, chopped spinach, and 1 cup of mozzarella cheese.
Assembling
- In a rectangular pan 9X13'', lined with tin foil, spread 1/3 of the sauce at the bottom fairly evenly. Place 3 lasagna noodles over the sauce. Spread 1/3 of the chicken layer, and sprinkle some parmesan cheese and mozzarella cheese (make sure to leave enough cheese for the top layer at the end).
- Repeat the above, sauce, noodles, chicken layer, cheese.
- Final/top layer – sequence is different, continue from cheese above – place noodles, last 1/3 of chicken layer, sauce, and cheese as evenly as possible.
- Baked at 375 F, covered in tin foil, for 45 minutes. Bake for another 10-15 minutes without foil, until the centre of the pan is bubbling. That means it's fully cooked and heated through. Final 5 minutes on boil until the cheese on top is browned to your liking. Remove from oven and let it cool for at least 10 minutes before slicing and serving onto the plate. Enjoy!!
Looking for more baking inspiration? Check out my Instagram Page at Recipe In Numbers 🙂
