Chicken Alfredo Lasagna

Readers call this Chicken Lasagna “WONDERFUL!,” and were “blown away!!!” This recipe is elevated by adeptly seasoned, garlic infused Alfredo sauce, spinach and artichoke spiked ricotta (with a secret trick so it’s NOT GRAINY) and FOUR layers of lasagna noodles (soaked, not boiled for ease).  This Chicken Alfredo Lasagna will also be your “new favorite dinner!” because it’s make -ahead and freezer friendly (tips, tricks and make ahead instructions included!).

Watch How to Make Chicken Lasagna

 

Why you will love this Chicken Lasagna

There are a lot of white lasagna recipes out there – so what makes this one different?  Through experimenting, trial and error, I’ve made little changes every time that add up to BIG results. Here’s what makes this recipe the best:

Now get ready for this white lasagna to join the ranks of your other Italian favorites: Bolognese, Chicken Parmesan, Manicotti, Sausage Rigatoni, Italian Meatballs, Fettuccine Alfredo, Macaroni and  Cheese,  Baked Penne, Pasta Al Forno,  Italian Pasta Salad etc..   Now just try and pick a favorite!

White Chicken Lasagna ingredients

• Lasagna Noodles
• Shredded Chicken
• Alfredo Sauce
• Spinach
• Artichokes
• Parmesan Cheese
• Mozzarella Cheese
• Ricotta Cheese
• Italian Seasonings

Many White Chicken Lasagna recipes have similar ingredients but the magic of this lasagna recipe comes down to the quality of ingredients, seasonings and ratio of ingredients which I’ve discussed in greater detail below.  The beauty of the ingredients is that they are all pantry friendly which means you can make it whenever the cravings strike! 

WHAT ARE THE BEST NOODLES FOR CHICKEN LASAGNA?

You have two choices when it comes to lasagna noodles: no-boil lasagna noodles or classic lasagna noodles.  My clear choice for this Chicken Lasagna recipe is classic lasagna noodles, here’s why:

No Boil Noodles.  Just Say No to No Boil Noodles.  No boil lasagna noodles are definitely alluring without the extra step of boiling noodles and dealing with clumping, tearing boiled noodles.   No boil lasagna, noodles, however, are too thin, in my opinion, against the thick, robust sauce and layers of luscious cheese filling.  No boil noodles also tend to bake up chewy instead of tender and you run the unpalatable risk of crunchy, noodles if they are not adequately submerged in the sauce.

Classic Noodles.  What if I told you, you can use classic noodles without boiling them?  Without the slipping, sticking and tearing?  Well, you CAN!  We soak our classic noodles in hot water while the sauce is simmering.  They emerge softened and super easy to work with without the risk of tearing.  The softened noodles cook completely in the lasagna for the perfect texture every single time.

WHAT TYPE OF CHICKEN SHOULD I USE for WHITE LASAGNA? 

I have tried shredded rotisserie chicken, homemade shredded chicken (from chicken breasts) and diced chicken in this Chicken Lasagna recipe – my clear favorite is shredded rotisserie chicken.  You can definitely still make with your own shredded chicken – instructions to follow.

• Rotisserie Chicken:  is a mixture of light and dark meat so it’s extra juicy and flavorful.  It is also beautifully tender, delicately seasoned and delicious plain, so it is perfect to use in white lasagna.  I like to purchase rotisserie chicken from Costco, portion it into recipe serving sizes and freeze in plastic bags.  You can use this frozen chicken in a number of recipes including Million Dollar Chicken Alfredo Bake, Chicken Spaghetti, Chicken Divan, Chicken Enchiladas and Shredded Chicken Tacos.
• Chicken Breasts or Thighs:  You can make your own shredded chicken with either chicken breasts or chicken thighs so you can always make this white lasagna with whatever chicken you have on hand.  Chicken thighs will give you juicer, more flavorful shredded chicken, but chicken breasts will work as well.   I’ve included instructions below on how to make our own shredded chicken below.

How to Make Shredded Chicken

I love using rotisserie chicken because it eliminates one extra step, but making your own shredded chicken is less expensive and can save you a trip to the grocery store.  You can also make the chicken ahead of time and freeze for when you’re ready to make Chicken Lasagna.

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side.
2. Flip chicken and add 1 ½ cups chicken broth.
3. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
4. Cooking time will vary depending on thickness of chicken and actual temperature. If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed. Remove chicken from skillet and let rest 5 minutes before shredding.

White Lasagna sauce ingredients

This homemade Alfredo sauce takes less than 15 minutes to make and SO worth making for the BEST Chicken Lasagna.  The results are exponentially more than the time and effort required.  The homemade Alfredo sauce is also mega creamy but not as naughty as traditional Alfredo made with just butter and heavy cream.  Instead, it begins with a roux to thicken, along with chicken broth and half and half.  You will need:

• Parmesan cheese:  is a key ingredient to any Alfredo sauce.  For best results use ONLY freshly grated Parmesan cheese.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese is much more flavorful and melts much better.
• butter:  use unsalted butter so we can control the level of salt. You may also substitute half of the butter with olive oil for a lighter sauce. 
• garlic cloves:  is essential to infuse the Chicken Alfredo Lasagna with garlicky goodness – use more or less depending on your garlic love.
• all-purpose flour:  thickens the sauce beautifully.  You may substitute with gluten free flour.
• low sodium chicken broth: is more flavorful than just milk or heavy cream. You can also substitute vegetable broth.  Make sure you use low sodium broth so your Alfredo sauce isn’t too salty.
• half and half:  is sold next to the heavy cream and milk and is equal parts milk and cream.   I often don’t have half and half on hand but I usually stock heavy cream, so I will make my own half and half.  To make your own half and half for this white lasagna, you would need 1 ½ cup milk and 1 ½ cups heavy cream. 
• seasonings:  in addition to garlic, this Alfredo sauce is seasoned with chicken bouillon, red pepper flakes, dried basil, dried parsley, dried thyme, onion powder, salt and pepper.  You can add more or less of any of the seasonings to suite your tastes. If you usually shy away from red pepper flake, I can assure you they won’t make your lasagna spicy because of the quantity of other ingredients – just flavorful.

WHAT KIND OF CHEESE SHOULD I USE FOR CHICKEN ALFREDO LASAGNA?

There are three cheeses in this Chicken Lasagna recipe:  mozzarella and ricotta and Parmesan, so let’s talk cheese!

MOZZARELLA

White lasagna – or any lasagna recipe – always needs mozzarella cheese.  Mozzarella is creamy, buttery and melts beautifully.  It’s milky richness cuts through the tangy tomato sauce.  I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna.

I also prefer shredded mozzarella cheese over sliced mozzarella because it’s so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.

RICOTTA

There is a debate between using ricotta and cottage cheese in lasagna filling.  Some turn to cottage cheese because they don’t like the grainy texture of ricotta.  Well, I’ve solved that dilemma.  I did a side by side test of:

• lasagna with ricotta
• lasagna with ricotta mixed with sour cream
• lasagna with cottage cheese
• lasagna with cottage cheese mixed with sour cream

The lasagna with ricotta mixed with sour cream was the clear winner with lasagna with cottage cheese mixed with sour cream as the second choice.

I was AMAZED by the ricotta mixed with sour cream.  It still tasted like ricotta filling but was no longer grainy but smooth – seriously lasagna changing – I will never go back!

That being said, I have heard that the ricotta we buy in our American grocery stores tastes nothing like ricotta you purchase at an Italian market.  If you have the chance to purchase either brands Sierra or Polly-O ricotta cheese at a specialty market, then you might not need the sour cream trick – but I think I’d still do it because – tangy, silky sour cream!

PARMESAN

Lastly, you will need freshly grated Parmesan cheese to infuse the Chicken Lasagna with its alluring salty, nutty flavor. Parmesan is used both in the ricotta mixture as well as in the Alfredo sauce.  It is a lot of Parmesan to grate, so I suggest using the grater attachment on your food processor if you have one.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese tastes far superior and melts much better.

Chicken Lasagna filling ingredients

This filling is sensational. The creamy ricotta sour cream mixture envelops the earthy spinach and artichokes to create layers of palate pleasing texture and flavor. The ingredient list might look a little long, but you are literally just mixing all the ingredients together – that’s it! You will need:

• ricotta cheese: please use whole milk ricotta -you can taste the difference! It melts far better than skim ricotta for a much creamier texture.
• sour cream: full fat please – again it melts much better.
• Parmesan cheese: adds nutty, salty goodnesss. Use freshly grated Parmesan for its superior melting ability and not powdered or pre-shredded cheese.
• basil: ¼ cup fresh basil or 1 tablespoon dried basil will do the trick – but fresh is always best!
• seasonings: nutmeg is a secret authentic ingredient to ricotta lasagna filling. It is rounded out by salt and pepper.
• eggs: act as a binding agent and prevents the filling from being runny; but don’t worry, you can’t taste the egg, just the luxurious texture.
• spinach: I use a package of thawed frozen for ease but you can also make your own wilted spinach be steaming it – be warned it takes a lot of spinach to equal the frozen equivalent.
• artichoke hearts: make sure you purchase artichoke hearts in water as opposed to marinated. Rinse and drain the artichokes well before chopping.  After chopping, pat dry again.  Artichoke hearts are located either in the canned vegetable aisle or pickles/sandwich condiments at your grocery store.

HOW TO MAKE CHICKEN LASAGNA

Here’s a snapshot of How to Make Chicken Lasagna:

1. Soak lasagna noodles
2. Make ricotta cheese mixture
3. Make Alfredo sauce
4. Assemble lasagna
5. Bake
6. Cool
7. Enjoy!

Here’s How to Make Chicken Lasagna step by step (full recipe in the printable recipe card at the bottom of the post):

step 1 – Soak Lasagna Noodles

• Add the classic lasagna noodles to a long dish, such as a 9×13 pan or bread pan and cover in hot water.  There is no need to boil the water, hot tap water will do just fine.  Take care the noodles are completely submerged in water.  Let them soak while you prep the lasagna – at least 30 minutes.

step 2 – Make ricotta cheese mixture

• While the lasagna noodles are soaking, mix together ricotta cheese, sour cream, spinach, artichokes, fresh basil, nutmeg, eggs and Parmesan cheese.

step 3 – Make Alfredo Sauce

• Cook flour and garlic in butter, stir in half and half, chicken broth, seasonings and simmer until thickened.  Stir in Parmesan until melted.
• Finally, stir in shredded chicken until evenly combined.

step 4 – How to layer White Chicken Lasagna

These layers create a perfectly balanced Chicken Alfredo Lasagna with the least amount of effort.  By combining the chicken with the sauce and the spinach and artichokes with the ricotta filling, we minimize the layering steps but still get to enjoy the elements in the many layers.

• Spread a thin layer of chicken Alfredo sauce on the bottom of a lightly greased 9×13 pan.

• Make a layer of lasagna noodles by placing 4 noodles lengthwise and part of a 5th noodle on top to cover. Take care you pat your noodles dry after soaking before layering. 

• Spread an even layer of the ricotta cheese mixture (⅓ of the mixture).

• Top with 1 cup mozzarella cheese.

• Repeat those layers (chicken Alfredo sauce, noodles, ricotta, mozzarella) 2 more times for a total of 3 complete layers.

• To finish, top with remaining sauce and remaining mozzarella.

step 5 – How to bake this Chicken Lasagna Recipe

• Cover the baking pan with aluminum foil. If you leave your white lasagna uncovered in the oven, it will become dry.
• Bake lasagna at 350 degrees F for 30 minutes.
• Remove the foil and bake an additional 30 minutes or until cheese is completely melted and lasagna is hot and bubbly.
• Turn the oven to broil (550 degree F) without moving the lasagna.  Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn.
• Let the Chicken Lasagna rest for at least 15 minutes before slicing. This will allow the lasagna to set and to cool slightly in order to create cleaner slices.

CAN I MAKE CHICKEN ALFREDO LASAGNA AHEAD OF TIME?

Yes!  Chicken Lasagna is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze. 

Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate (without baking).  I actually prefer assembling it the day before because it allows time for the flavors to build and marry.

Make Sauce in Advance. You can make the sauce up to 2 days in advance and refrigerate it in an airtight container.  You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use. 

WHITE LASAGNA RECIPE TIPS AND TRICKS

• Thin sauce if needed.  Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix!  Simply stir in a little milk or chicken broth until it thins to desired consistency. 
• Squeeze spinach dry.  We want VERY DRY spinach so the Chicken Lasagna doesn’t become watery.  I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.
• Pat artichokes dry.  Same goes for the artichokes – we want VERY DRY artichokes or they can make the ricotta filling watery.  Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.
• Dry lasagna noodles. Take care you pat your noodles dry after soaking them before layering.  I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.
• Don’t worry about thin layers.  They chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.

CHICKEN LASAGNA RECIPE VARIATIONS

This White Chicken Lasagna is delicious as is, or feel free to customize it. Here are a few ideas:

• Swap protein.  I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up!  You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.
• Add veggies.  You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc.  You will want to steam, roast or boil the veggies before adding to the pasta. 
• Add sun-dried tomatoes.  Sun-dried tomatoes are a delicious addition with the artichokes and spinach.  Take care to rinse and pat them very dry before chopping.  Reduce the spinach to 12 oz. if adding sun-dried tomatoes.
• Make casserole gluten-free.  To make this Lasagna recipe gluten free, use your favorite gluten free lasagna noodles and gluten free flour.

What to serve with Chicken Lasagna

This Chicken Alfredo Lasagna is the show stopper so it really doesn’t need much except a simple green salad and garlic bread, but we also love serving it with:

• Buttery Breadsticks
• Soft and Fluffy Dinner Rolls
• Roasted Parmesan Broccoli
• Sautéed Brussels Sprouts with Garlic, Lemon, Butter
• Tomato Cucumber Salad
• Green Bean Salad
• Roasted Asparagus with Balsamic Brown Butter
• Wedge Salad with Blue Cheese Ranch
• Berry Salad with Honey Mascarpone
• Fruit Salad with Honey Lime Vinaigrette
• Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette

White Lasagna Recipe storage

-STORAGE: Let the Chicken Lasagna cool to room temperature, then wrap it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3–4 days or freeze for longer storage.
-TO REHEAT IN THE OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
-TO REHEAT IN THE MICROWAVE: Reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 60 seconds. Continue to microwave at 20 second intervals until heated through.

Can I freeze Chicken Alfredo Lasagna?

Yes! Many recipes with cheese don’t freeze well, but this White Lasagna is an exception.  You can freeze the lasagna baked or unbaked.  Freezing homemade lasagna is a great way to enjoy a bake-and-eat dinner any night of the week without any prep!  For best results, I recommend freezing unbaked lasagna, but both methods will work.

How to Freeze Uncooked Chicken Lasagna

1. Assemble lasagna according to recipe directions in a freezer safe dish.
2. Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
3. Cover the lasagna tightly with one layer of aluminum foil.
Label lasagna.
4. Place evenly in the freezer for up to 3 months.
5. When ready to bake, place lasagna in the refrigerator 48 hours before to thaw completely.
6. Remove plastic wrap and cover tightly with foil.
7. Bake lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE COOKED WHITE LASAGNA

1. Bake lasagna according to directions in a freezer safe dish.
2. Let cool on the counter for one hour.
3. Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
4. Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
5. Cover the lasagna tightly with one layer of aluminum foil. Label lasagna.
6. Place evenly in the freezer for up to 3 months.
7. When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
8. Remove plastic wrap and cover lasagna tightly with foil.
9. Bake entire lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE INDIVIDUAL SERVINGS OF CHICKEN ALFREDO LASAGNA

1. Bake lasagna according to directions.
2. Let lasagna cool completely then slice into individual servings.
3. Freeze lasagna in freezer safe plastic bags or individual airtight containers.
4. To reheat, remove servings from the bag/container to a baking sheet.
5. Bake individual servings at 350 degrees F for 30-35 minutes.

How to cook frozen lasagna

1. Remove plastic wrap from lasagna and cover tightly with foil.
2. Bake lasagna covered at 350 degrees F for 1 ½ hours.
3. Uncover and bake an addition 15-30 minutes or until hot and bubbly.

Looking for more Italian recipes?

• Shrimp Fettuccine
• Loaded Zuppa Toscana
• Italian Vegetable Soup
• Caprese Chicken Pasta
• Sun-Dried Tomato Pasta
• One Skillet Cheesy Meaty Penne
• Italian Sausage Tortellini Soup
• Mushroom Orzo

Tools Used in This Recipe

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Casserole Dish 9×13 inches

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Stainless Steel Fry Pan 12 in.

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Garlic Press

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Silicone Spatula Set

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Small Whisk

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Cheese Grater

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Stainless Steel Mixing Bowl Set

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See Favorite Tools

White Chicken Lasagna Recipe

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It’s loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I’ve included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

Servings: 18 -22

Total Time: 1 hour hr 50 minutes mins

Prep Time: 35 minutes mins

Cook Time: 1 hour hr 15 minutes mins

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Ingredients

For Layering

• 15 classic lasagna noodles NOT no-boil
• 1 pound shredded mozzarella (4 cups)

Chicken Alfredo Sauce

• 5 tablespoons unsalted butter (may sub half olive oil)
• 8 garlic cloves minced
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups half and half
• 1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
• 1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
• 2 cups freshly grated Parmesan cheese
• 3 cups shredded Rotisserie chicken

Ricotta Filling

• 2 eggs
• 3 cups whole milk ricotta cheese
• 1 cup full fat sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1/2 tsp EACH salt, pepper
• 1/4 teaspoon nutmeg
• 1 14 oz. can artichoke hearts chopped, patted VERY DRY
• 16 oz. frozen chopped spinach thawed, patted VERY DRY

Instructions

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9×13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with ⅓ of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn. Let stand 15 minutes before slicing.

Video

Notes

TIPS and Tricks 

• Thin sauce if needed.  Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix!  Simply stir in a little milk or chicken broth until it thins to desired consistency. 
• Squeeze spinach dry.  We want VERY DRY spinach so the Chicken Lasagna doesn’t become watery.  I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.
• Pat artichokes dry.  Same goes for the artichokes – we want VERY DRY artichokes or they can make the ricotta filling watery.  Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.
• Dry lasagna noodles. Take care you pat your noodles dry after soaking them before layering.  I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.
• Don’t worry about thin layers.  The chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.

 

Recipe Variations

This White Chicken Lasagna is delicious as is, or feel free to customize it. Here are a few ideas:

• Swap protein.  I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up!  You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.
• Add veggies.  You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc.  You will want to steam, roast or boil the veggies before adding to the pasta. 
• Add sun-dried tomatoes.  Sun-dried tomatoes are a delicious addition with the artichokes and spinach.  Take care to rinse and pat them very dry before chopping.  Reduce the spinach to 12 oz. if adding sun-dried tomatoes.
• Add olives.   Add a layer of olives on top of the ricotta mixture or swap some of the artichokes or spinach for olives.  You can even add some feta cheese to give it more of a Greek flair. 
• Make casserole gluten-free.  To make this Lasagna recipe gluten free, use your favorite gluten free lasagna noodles and gluten free flour.

Make Ahead

Chicken Lasagna is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze. 

• Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate (without baking).  I actually prefer assembling it the day before because it allows time for the flavors to build and marry.
• Make Sauce in Advance. You can make the sauce up to 2 days in advance and refrigerate it in an airtight container.  You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use. 

HOW TO FREEZE UNCOOKED LASAGNA

• Assemble lasagna according to recipe directions in a freezer safe dish.
• Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
• Cover the lasagna tightly with one layer of aluminum foil.
• Label lasagna.
• Place evenly in the freezer for up to 3 months.
• When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
• Remove plastic wrap and cover tightly with foil.
• Bake lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE COOKED LASAGNA

• Bake lasagna according to directions in a freezer safe dish.
• Let cool on the counter for one hour.
• Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
• Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
• Cover the lasagna tightly with one layer of aluminum foil.
• Label lasagna.
• Place evenly in the freezer for up to 3 months.
• When ready to bake, place lasagna in the refrigerator the 48 hours ahead of time to thaw completely.
• Remove plastic wrap and cover lasagna tightly with foil.
• Bake entire lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE INDIVIDUAL SERVINGS OF LASAGNA

• Bake lasagna according to directions.
• Let lasagna cool completely then slice into individual servings.
• Freeze lasagna in freezer safe plastic bags.
• To reheat, bake individual servings at 350 degrees F for 30-35 minutes.

HOW TO COOK LASAGNA FROM FROZEN

• Remove plastic wrap from lasagna and cover tightly with foil.
• Bake lasagna covered at 350 degrees F for 1 ½ hours.
• Uncover and bake an addition 15-30 minutes or until hot and bubbly.

 

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