Creamy Chicken Alfredo Lasagna with tender noodles, rich Alfredo sauce, shredded chicken, and gooey melted cheese.

Scale

Lasagna:

9 lasagna noodles, cooked

3 cups cooked shredded chicken

2 cups shredded mozzarella

1 cup Parmesan, grated

1 tsp garlic powder

½ tsp black pepper

½ tsp salt

1 tbsp olive oil

Alfredo Sauce:

4 tbsp butter

3 cloves garlic, minced

¼ cup flour

2 ½ cups milk

½ cup heavy cream

1 tsp salt

½ tsp black pepper

¼ tsp nutmeg (optional)

¾ cup Parmesan cheese

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1. Preheat oven and grease baking dish.

2. Cook lasagna noodles and set aside.

3. Make Alfredo sauce by cooking butter, garlic, and flour.

4. Whisk in milk and cream until thickened.

5. Add Parmesan cheese to sauce.

6. Layer noodles, chicken, and sauce in baking dish.

7. Sprinkle mozzarella and Parmesan between layers.

8. Repeat layers and top with remaining sauce and cheese.

9. Cover with foil and bake 25 minutes.

10. Remove foil and bake 15 more minutes.

11. Let rest 10 minutes before serving.

Use rotisserie chicken for faster prep.

Add vegetables between layers if desired.

Do not overcook noodles.