Rotisserie Alfredo Chicken Lasagna




The sauce

  • 2 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 cup onion small diced
  • 10 ounces fresh baby spinach
  • 4 cups heavy cream
  • 1 1/2 cups grated parmesan, plus more for garnish
  • 15 ounces ricotta cheese
  • 1 tablespoon Tastic spice*
  • 1 teaspoon grated nutmeg

Chicken and cheese filling

  • 3 cups shredded rotisserie chicken
  • 15 Cooked lasagna noodles
  • 3 cups shredded mozzarella cheese


Sautee vegetables

  • Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
  • Now add 10 ounces of fresh spinach and stir until the spinach wilts.

Make the Alfredo sauce

  • Then add in 4 cups of heavy cream, 1 1/2 cup of grated Parmesan, 15 ounces ricotta cheese,Tastic, nutmeg and 3 cups of shredded rotisserie chicken.
  • Once the heavy cream comes to a slight simmer, remove it from the heat.

Fill your baking dish with noodles and chicken alfredo sauce

  • In a 9x13 inch deep baking dish  add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna sheets. I was able to squeeze about 5 noddles.
  • Now add a generous amount of your chicken Alfredo mixture on top of the lasagna sheets and sprinkle on one-third of the shredded mozzarella cheese.
  • Repeat layering the lasagna sheets, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna sheets are assembled. Now cover the lasagna with foil and bake at 350 degrees F for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.
  • Garnish with additional grated parmesan if desired.  Serve with a smile!


* Tastic Spice is available HERE

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