Chicken Lasagna Alfredo

Chicken Lasagna Alfredo


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This yummy chicken lasagna pasta dinner will be perfect for any day of the week. Serve up and enjoy each bite.

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

3-5 servings


  • 1 b. chicken, boneless and skinless
  • 1 1/2 tsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 5 garlic cloves, sliced
  • 1/2 C. white wine
  • 1/2 bag of spinach
  • 1 (28 oz. can) three cheese pasta sauce
  • 1/4 C. fresh basil, chopped
  • 1/4 C. fresh parsley, chopped
  • 1/2 tsp. dried oregano
  • 1 (16 oz.) box lasagna noodles
  • 1 large egg
  • 2 1/2 C. ricotta cheese
  • 2 C. mozzarella cheese, shredded
  • 1/2 C. Romano cheese
  • Salt and pepper to taste

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Heat 1 tsp. olive oil in saucepan over medium heat. Add onion, spinach and sauce for 6 to 7 minutes. Add garlic and cook. Chop chicken and cook for 5 to 6 minutes. Pour in wine and cook until reduced by half. Mix in pasta sauce and herbs. Bring to simmer over medium low heat. Cover and reduce heat to low. Simmer 15 minutes. In a large pot of boiling salted water, cook lasagna while following box directions. Drain and toss with remaining olive oil. Season with salt and pepper. In another bowl, mix ricotta, 1 C. mozzarella and Romano cheeses. Build lasagna in the crockpot. Top with remaining cheese. Bake on high in the crockpot about 2 hours. Let it cool for 10 minutes before slicing. 

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