Recipes Chicken Lasagna

A delicious combination of lasagna and chicken Alfredo. This dish can be made ahead of time and reheated. It’s not low fat, but you can substitute a low fat Alfredo sauce mix (or jarred sauce) for the butter, half and half and Parmesan cheese.

Serves 8

2 lbs chicken – ground or minced
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
2 sticks butter
2 cups half and half
2 cups grated Parmesan cheese
1 jar spaghetti sauce
1 lb lasagna noodles – uncooked
4 cups shredded lowfat mozzarella cheese – divided into thirds

Preheat the oven to 375.

Sprinkle the onion powder, garlic powder, salt and pepper on the chicken meat. Mix well, then cook over medium-high heat in a large frying pan or heavy bottomed pot until the chicken is cooked.

Add the butter in the pan and stir until melted.

When the butter is completely melted, add in the half and half. Reduce heat to medium and cook, stirring occasionally, until the liquid is hot.

Stirring constantly, add the Parmesan, a bit at a time, until all the cheese is melted. Continuing to stir, simmer for 10 minutes or until the sauce has thickened.

When the sauce is ready, take a 9″ x 13″ baking dish and spray it with cooking spray.

Put half the jar of spaghetti sauce on the bottom of the pan.

Put down the first layer of uncooked lasagna noodles.

Cover the noodles with a couple handfuls of the shredded cheese. Pour half a cup of the chicken Alfredo sauce over the cheese.

Put down another layer of noodles. Take out half a cup of the chicken Alfredo sauce and pour the remainder of the sauce over the noodles.

Add another layer of noodles. Spread another third of the cheese over the noodles, and pour the remaining half cup of Alfredo sauce over the cheese.

Put down the final layer of noodles, and spread the rest of the spaghetti sauce on top. Sprinkle the remaining cheese on top. The pan will have a LOT of liquid in it. Don’t worry about it. The noodles will absorb a lot of it, and what isn’t absorbed will thicken up nicely.

Cover the pan tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the aluminum foil and let bake for another 5 to 10 minutes, or until the cheese on top is melted.

Remove from the oven and allow to sit for 15 minutes before serving.


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