Calories: 475kcal
Equipment
- 9x13 inch baking dish
- Large saucepan
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Cutting board
- Chef's knife
- Cheese grater
- Mixing bowls
Ingredients
- 12 gluten-free oven-ready lasagna noodles
- 4 cups shredded rotisserie chicken
- 2½ cups chicken broth
- 1½ cups half and half
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3 teaspoons dried garlic
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning optional
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Instructions
- Melt butter in a large saucepan over medium heat.
- Add the dried garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and half and half, then bring to a gentle simmer (not a boil).
- Gradually whisk in the Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste. Remove from heat.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
- Arrange a layer of lasagna noodles on top of the sauce.
- Spread more Alfredo sauce over the noodles.
- Add a layer of shredded chicken.
- Dollop ricotta cheese evenly across the chicken layer.
- Sprinkle with mozzarella cheese and a bit of additional Parmesan.
- Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Cover the baking dish with aluminum foil.
- Bake covered for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Notes
You can use regular lasagna noodles instead of oven-ready, just cook them according to package directions but slightly undercook them.
Store-bought Alfredo sauce can be used as a time-saver - use approximately 4 cups.
Rotisserie chicken is ideal for this recipe, but you can cook and shred chicken breasts if preferred.
For a make-ahead option, assemble the lasagna, cover and refrigerate for up to 24 hours before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Store-bought Alfredo sauce can be used as a time-saver - use approximately 4 cups.
Rotisserie chicken is ideal for this recipe, but you can cook and shred chicken breasts if preferred.
For a make-ahead option, assemble the lasagna, cover and refrigerate for up to 24 hours before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
Calories: 475kcal | Carbohydrates: 27g | Protein: 32g | Fat: 28g
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