Instructions
Heat a large skillet over medium-high heat and add the butter, minced garlic, and chopped onion. Cook until the onion is translucent.
Add the fresh spinach and stir until wilted.
Stir in the heavy cream, grated parmesan, ricotta cheese, black pepper, salt, and shredded chicken. Bring to a slight simmer, then remove from heat.
In a 9×13 inch baking dish, add a spoonful of the chicken alfredo mixture to coat the bottom. Layer with 5 lasagna noodles.
Top the noodles with a generous amount of the chicken alfredo mixture and 1/3 of the shredded mozzarella.
Repeat the layers of noodles, alfredo mixture, and mozzarella until all ingredients are used up, ending with mozzarella on top.
Cover with foil and bake at 350°F for 30-35 minutes.
Uncover and broil for 2-3 minutes to brown the cheese on top.
Let rest for 10-15 minutes before slicing and serving.
However you serve this creamy, decadent alfredo chicken lasagna, I guarantee there won’t be a crumb left behind! It’s total comfort food bliss in cheesy, saucy layers of pasta perfection. From my family’s table to yours, mangia!
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