🛒 Ingredients (Serves 8–10)
12–15 no-boil lasagna noodles (or regular—see note below)
2 tbsp unsalted butter
4 cloves garlic, minced
1 small onion, finely chopped
10 oz fresh baby spinach
4 cups heavy cream
1½ cups freshly grated Parmesan cheese
15 oz ricotta cheese (whole milk for best texture)
1 tsp dried basil (or 1 tbsp fresh)
3 cups cooked, shredded chicken (rotisserie works great!)
4 cups shredded mozzarella cheese
Kosher salt & freshly ground black pepper, to taste
Fresh parsley, minced (for garnish)
💡 Noodle note: If using regular lasagna noodles, soak in hot (not boiling) water for 30 mins—they’ll finish cooking in the oven. Do not use oven-ready noodles—they’ll turn mushy.
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease a 9x13-inch baking dish with butter or nonstick spray.
In a separate pan, soak lasagna noodles in hot water for 30+ mins, agitating occasionally.
2. Make the Alfredo Filling
In a large skillet, melt butter over medium-high heat.
Add onion; cook 8–10 mins until soft and golden.
Add garlic; cook 1–2 mins until fragrant.
Stir in spinach; cook until wilted (~2 mins).
Pour in heavy cream, basil, salt, and pepper. Bring to a gentle simmer.
Reduce heat to low. Stir in Parmesan and ricotta until smooth and creamy.
Fold in shredded chicken. Remove from heat.
→ If too thin, simmer 3–5 mins to thicken.
3. Assemble the Lasagna
Spread 1–2 tbsp Alfredo sauce on the bottom of the baking dish.
Drain noodles and pat dry (excess water = soggy lasagna!).
Layer in this order:
→ Noodles (slightly overlapping)
→ ⅓ Alfredo mixture
→ ⅓ mozzarella
Repeat 2 more times, ending with mozzarella on top.
4. Bake to Golden Perfection
Cover tightly with foil (tent slightly to avoid cheese sticking).
Bake 45 minutes.
Remove foil. Broil 2–3 minutes for bubbly, golden cheese (watch closely!).
Let rest 10–15 minutes before slicing (keeps layers intact!).
5. Garnish & Serve
Sprinkle with fresh parsley.
Serve with a simple green salad and garlic bread.
💡 Pro Tips for Next-Level Lasagna
Use rotisserie chicken: Saves time, adds flavor.
Freshly grate cheese: Pre-shredded contains anti-caking agents that don’t melt as smoothly.
Don’t skip the rest time: Cutting too soon = soupy slices.
Make ahead: Assemble unbaked, refrigerate overnight. Add 10–15 mins to bake time.
Freezer-friendly: Cool completely, wrap tightly, freeze up to 3 months. Thaw overnight before baking.
🥗 Perfect Pairings
Wine: Chardonnay or Pinot Grigio
Side: Arugula salad with lemon vinaigrette
Bread: Crusty baguette or garlic knots
For kids: Serve with a side of buttered noodles
❤️ Why This Dish Feels Like Home
This lasagna is generosity in layers.
It says: “Stay awhile. Eat. You’re welcome here.”
No fancy techniques. No stress. Just creamy, cheesy, comforting joy—shared with the people who matter most.
💛 Final Thought
You don’t need hours in the kitchen to create something memorable.
Sometimes, all it takes is chicken, cream, cheese, and a little love—layered with care.
So preheat your oven.
Let the garlic and cream fill your kitchen with warmth.
And get ready for the kind of dinner that lingers in memory long after the plates are empty.