Description
Chicken Alfredo Lasagna is a creamy, comforting dish that layers tender cooked chicken with plant-based cheese Alfredo sauce, sautéed garlic and onion, spinach or kale, and pre-cooked lasagna noodles. This easy-to-prepare, family-friendly recipe delivers rich flavors and a satisfying texture perfect for a cozy meal. It is customizable and make-ahead friendly, making it ideal for busy weeknights or meal prep.
Ingredients
Scale
Chicken and Protein
- 2 cooked chicken breasts, shredded or cubed
Lasagna Components
- 12 lasagna noodles, pre-cooked
- 2 cups plant-based cheese (mozzarella style)
- 2 cups Alfredo sauce made with plant-based cheese (natural)
Vegetables, Herbs and Flavorings
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups fresh spinach or kale, chopped (optional)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or basil, chopped for garnish
Sauce and Texture
- 1/4 cup almond milk
- 1/2 teaspoon natural gelling agent
- Freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: In a skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant and translucent. Add chicken breasts and cook until golden and fully cooked through. Remove from heat and let cool, then shred or chop into bite-sized pieces.
- Make the Alfredo Sauce: In the same pan, gently warm the plant-based cheese with almond milk and natural gelling agent, stirring constantly until the sauce is silky and thick. Stir in vegetarian Worcestershire sauce (natural) and freshly ground black pepper to enhance the flavor.
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente. Drain and spread them flat on a clean towel to prevent sticking.
- Assemble the Lasagna Layers: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Add a layer of noodles, then top with chicken, chopped spinach or kale, and a generous sprinkle of plant-based mozzarella cheese. Repeat layering until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Bake Until Bubbling and Golden: Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil during the last 10 minutes of baking to allow the top to turn golden and bubbly. Let the lasagna rest for a few minutes before slicing and serving.
Notes
- Use freshly cooked chicken for tender and juicy texture.
- Cook noodles al dente to avoid mushiness after baking.
- Ensure Alfredo sauce is smooth and thick for best consistency.
- Layer ingredients evenly for balanced flavor distribution.
- Allow lasagna to rest after baking for better slicing and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 0mg
Keywords: Chicken Alfredo Lasagna, plant-based cheese, creamy lasagna, comfort food, gluten free lasagna, easy dinner, family meal
