My Michelle's Chicken Alfredo Lasagne

READY IN: 1hr 10mins
Recipe by Chef RHT IV

This is a very rich & hearty dish. Preparation is pretty simple but tastes very sophisticated. A cool chick I met on myspace turned me on to it. Enjoy!

Top Review by Izzblizz

This was very good! I didn't have any ricotta or cottage cheese, so was looking for a white lasagna dish without those to use up some ground chicken. This worked out great. I did substitute the chicken breasts with some ground chicken breast, and just sauteed a fresh red pepper with the chicken since didn't have any roasted red peppers (and didn't feel like going through the roasting, peeling process). I also threw in a little bit of minced garlic and Italian spice blend while the chicken was browning. It turned out a little bit salty, but I think that was the ready-made refrigerated alfredo sauce I used (Buitolli brand ... first time I have used that, so I think that is where any saltiness came from, since there wasn't any added salt . I usually just make my own alfredo sauce, but had some in my refrigerator from a good sale). I also covered it with foil for the first thirty minutes because I think it would have browned too much without the foil. Browning for just the last 10-15 minutes uncovered worked fine. Thanks for the recipe! My bf HATES ground chicken, but he ate this :)

Ingredients Nutrition

  • 9 barilla no-boil lasagna noodles
  • 3 (10 ounce) jars alfredo sauce
  • 3 tablespoons lemon juice
  • 12 teaspoon pepper
  • 3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil)
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 cup bottled roasted red pepper, drained & chopped
  • 1 (8 ounce) jar sliced mushrooms
  • 1 cup shredded Italian cheese blend


  1. Preheat oven to 325°F
  2. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.
  3. Stir in chicken, spinach and red peppers.
  4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
  5. Arrange 3 noodles in bottom of dish.
  6. Top with one-third chicken mixture. Repeat layers twice.
  7. Sprinkle cheese over the top.
  8. Bake for 45-55 minutes or until heated through and cheese is lightly browned.
  9. Let stand 15 minutes before cutting.

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