White Lasagne

"This recipe uses chicken instead of the beef and alfredo sauce instead of the typical red sauce. The cheese lover that I am created this recipe for a pot luck. It was a hit, and has been ever since! I have never seen or tasted a recipe like it, and I have been told it is restaurant quality."
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Ready In:
1hr 20mins




  • Spray non-stick cooking spray on pan.
  • Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
  • Season to taste with salt and pepper.
  • Cook lasagne as directed on package.
  • Cut peppers into small pieces.
  • Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
  • Preheat oven to 350°F.
  • Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
  • Top with a layer of pasta, sauce and Parmesan cheese.
  • Bake for 40-50 minutes.
  • Let lasagne settle for a few minutes before serving.

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  1. I have made this twice, both times exactly like the recipe, and it was absolutely fantastic! It tastes much more complicated than it really is. I made it over Christmas for a bunch of relatives, and they raved about it. Definitely stole the show! :) This is going in my keeper file!
  2. I make this using 2 jars of Bertolli Portobello mushroom with white wine alfredo sauce. I used a little more chicken and garlic, and a wonderful type of fresh parmesan cheese that a friend gave me for christmas, It was absolutely wonderful and thank you for posting this recipe which I will be making again and again.
  3. This was a nice change from the normal lasagna I normally make. I followed the directions exactly and used Classico Alfredo Sauce as one of the other reviewers suggested. I think a little spinach and some hot pepper flakes would make a great addition and I might add them next time. Made for PAC - Fall 2008
  4. I ried this lasagne today and it was great. I used Classico Alfredo Sauce and my kids and husband found it delicious. It is a nice change from usual lasagne. The only thing I added were mushrooms and olives on our-side of the lasagne, because I happen to have some in the fridge. Thanks for a great recipe.
  5. I made this dish along with a red meat lasagne for my bunco party last spring. It went over very well. I took Mimsy's suggestion...shredded the chicken, then I added drained chopped spinach. I added moz, parm, egg and a package of pesto mix to the ricotta. I made it a day ahead, and reheated it for the dinner party. It served nicely, and held together well. By special request, am serving it again this weekend.


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