Pin It The smell of garlic hitting warm olive oil always pulls me back into the moment, no matter how rushed the evening feels. I threw this lasagna together on a Wednesday when the fridge was a chaotic mix of leftover rotisserie chicken, half a bag of spinach, and a jar of Alfredo sauce I'd been meaning to use. What started as a way to clean out ingredients turned into something my family asks for by name. It's creamy, hearty, and stacks up beautifully without the fuss of red sauce splatters. Every bite feels like a small win.
I made this for my sister's birthday dinner last spring, doubling the recipe and baking it in two pans. She's the type who claims she doesn't like spinach, but she went back for seconds and texted me the next day asking for the recipe. Watching her scrape her plate clean was better than any compliment. It's become my go-to when I want to feed a crowd without spending the whole day in the kitchen. The leftovers disappeared before breakfast the next morning.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and tender, saving you a solid 20 minutes of prep.
- Lasagna noodles: Oven-ready noodles work beautifully if you're short on time, just make sure your sauce is a bit loose so they soften properly.
- Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the amount, and it adds a pop of color that makes the dish look restaurant-worthy.
- Onion and garlic: These two build the foundation of flavor, and sautéing them first makes the whole kitchen smell like you've been cooking all day.
- Alfredo sauce: Store-bought is perfectly fine, but if you have 10 extra minutes, homemade Alfredo with butter, cream, and Parmesan is worth every stir.
- Ricotta cheese: Whole milk ricotta gives you the creamiest texture, and mixing it with an egg helps it hold together between the layers.
- Mozzarella and Parmesan: Mozzarella melts into gooey perfection, while Parmesan adds that nutty, salty finish that makes you want another bite.
- Italian herbs: A simple blend of basil, oregano, and thyme ties everything together without overpowering the creamy sauce.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish so nothing sticks when you're serving. A little butter or oil rubbed across the bottom does the trick.
- Prep the noodles:
- If you're using regular lasagna noodles, boil them until just al dente, then lay them flat on a towel so they don't clump. Oven-ready noodles skip this step entirely.
- Sauté the aromatics:
- Cook the onion in olive oil until it's soft and translucent, then toss in the garlic for a minute until fragrant. Don't let the garlic brown or it'll turn bitter.
- Wilt the spinach:
- Add the chopped spinach to the skillet and stir until it shrinks down and releases its moisture, about 2 minutes. Let it cool slightly before mixing with the ricotta.
- Mix the ricotta filling:
- Combine ricotta, egg, half the Parmesan, herbs, salt, and pepper in a bowl, then fold in the spinach mixture. This creamy base holds everything together and keeps each layer distinct.
- Start layering:
- Spread a thin layer of Alfredo on the bottom of the dish, then lay down 4 noodles. This prevents sticking and gives you a saucy base to build on.
- Build the first layer:
- Spread half the ricotta-spinach mixture over the noodles, scatter half the chicken on top, drizzle with a cup of Alfredo, and sprinkle with mozzarella. Press down gently so everything settles.
- Repeat the magic:
- Add another layer of noodles, the rest of the ricotta mixture, remaining chicken, more Alfredo, and another handful of mozzarella. You'll start to see the lasagna take shape.
- Top it off:
- Lay down the final noodles, pour over the remaining Alfredo, and cover with the rest of the mozzarella and Parmesan. The cheese should blanket everything in a golden layer.
- Bake covered:
- Cover tightly with foil and bake for 30 minutes so the noodles soften and the flavors meld. The foil traps steam, which cooks everything evenly.
- Finish uncovered:
- Remove the foil and bake another 20 to 25 minutes until the top is bubbly and golden brown. The edges should be crispy and irresistible.
- Rest before slicing:
- Let the lasagna sit for 10 to 15 minutes so the layers set and you get clean, beautiful slices. Garnish with fresh parsley if you want a pop of green.
Pin It The first time I pulled this out of the oven, my youngest pointed at the golden, bubbly top and said it looked like a treasure chest. She wasn't wrong. Slicing into it revealed all those creamy, cheesy layers, and the table went quiet except for the sound of forks scraping plates. It's the kind of dish that makes everyone linger at the dinner table a little longer. Food like this doesn't need much conversation, it speaks for itself.
Making It Your Own
Once you've made this a few times, you'll start swapping things in based on what's around. I've used leftover turkey after Thanksgiving, stirred in sun-dried tomatoes for a tangy bite, and even added a handful of mushrooms when I had them sitting in the crisper. Kale works just as well as spinach if you want something heartier, though it takes an extra minute to wilt down. The beauty of this lasagna is that it's forgiving, you can adjust the vegetables, swap the protein, or even make it ahead and freeze it before baking.
What to Serve Alongside
This lasagna is rich enough to stand on its own, but a crisp green salad with a lemony vinaigrette cuts through the creaminess perfectly. I usually toss together arugula, cherry tomatoes, and shaved Parmesan with a drizzle of olive oil and a squeeze of lemon. Garlic bread is always a hit, though honestly, you don't need it since the lasagna is already carb-heavy. A chilled glass of Pinot Grigio or sparkling water with a twist of lime keeps things light and refreshing.
Storage and Reheating
Leftovers keep well in the fridge for up to four days, tightly covered with foil or transferred to an airtight container. I reheat individual portions in the microwave with a damp paper towel over the top to keep them from drying out, usually about two minutes does it. If you're reheating a larger piece, the oven at 350°F for 15 to 20 minutes brings it back to life without turning the edges rubbery. You can also freeze unbaked or baked lasagna for up to three months, just thaw it overnight in the fridge before baking or reheating.
- Label your freezer containers with the date so you remember when you made it.
- Let the lasagna cool completely before wrapping it tightly in plastic wrap and foil for freezing.
- Add a few extra minutes to the baking time if you're cooking it straight from frozen.
Pin It This lasagna has earned its place in my regular rotation, not because it's fancy, but because it delivers comfort without complication. It's the kind of meal that makes weeknight dinners feel special and turns leftovers into something you actually look forward to.
Recipe FAQs
- → Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works perfectly for this dish and saves significant time. Simply use 4 cups of your favorite brand. If you prefer homemade, you can make it with butter, cream, garlic, and Parmesan cheese.
- → What if I don't have oven-ready noodles?
Cook regular lasagna noodles according to package directions until al dente, then drain and lay them flat on parchment paper to prevent sticking. This prevents overcooking when baked with the sauce.
- → How do I prevent a watery lasagna?
Ensure spinach is well-drained after wilting, and don't overload the layers with sauce. The ricotta mixture and cheese layers help absorb excess moisture. Let the finished lasagna rest for 10-15 minutes before cutting.
- → Can I prepare this the day before?
Yes, you can assemble the lasagna completely, cover it tightly with plastic wrap, and refrigerate overnight. Add 10-15 minutes to the baking time if baking from cold. You can also freeze it for up to 2 months before baking.
- → What are good side dishes to serve?
A crisp green salad with light vinaigrette, garlic bread, or roasted vegetables complement this dish beautifully. A Pinot Grigio or light red wine pairs wonderfully with the creamy, savory flavors.
- → Can I substitute the spinach?
Absolutely. Kale, Swiss chard, or broccoli work well as substitutes. Prepare them the same way by sautéing with garlic until wilted, then incorporate into the ricotta mixture.