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Pulled Chicken Alfredo Lasagna

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 rectangle tray

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!!