Super Easy Creamy Chicken Alfredo Lasagna Bake

Ingredients

• 2 cupsRotisserie chicken, shredded
• 9 sheetsNo-boil lasagna noodles
• 24 ozJarred Alfredo sauce
• 15 ozRicotta cheese
• 2 cupsShredded mozzarella cheese
• 0.5 cupParmesan cheese, grated
• 5 ozFresh spinach, roughly chopped
• 0.5 tspGarlic powder
• 0.3 tspBlack pepper

Instructions

1. 1

   Preheat your oven to 375F (190C). Lightly grease a 9x13 inch baking dish.

   ⏱ 5 min
2. 2

   In a medium bowl, combine the ricotta cheese with the garlic powder and black pepper. Stir well until evenly mixed.

   ⏱ 3 min
3. 3

   Spread approximately one-third of the Alfredo sauce evenly over the bottom of the prepared baking dish.

   ⏱ 1 min
4. 4

   Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.

   ⏱ 1 min
5. 5

   Evenly spread half of the ricotta cheese mixture over the noodles. Top with half of the shredded chicken, half of the chopped spinach, and 1 cup of shredded mozzarella cheese. Drizzle with another third of the Alfredo sauce.

   ⏱ 5 min
6. 6

   Repeat the layering: place another 3 lasagna noodles, followed by the remaining ricotta mixture, remaining shredded chicken, remaining spinach, and the remaining 1 cup of mozzarella cheese. Drizzle with a thin layer of Alfredo sauce.

   ⏱ 5 min
7. 7

   Place the final 3 lasagna noodles on top. Cover these noodles with the remaining Alfredo sauce, ensuring they are fully coated. Sprinkle the grated Parmesan cheese evenly over the top.

   ⏱ 2 min
8. 8

   Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.

   ⏱ 25 min
9. 9

   Remove the foil and continue baking for another 10-15 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.

   ⏱ 15 min
10. 10

    Let the lasagna bake rest for 5-10 minutes before slicing and serving. This allows the layers to set, making it easier to cut.

    ⏱ 10 min