Save My neighbor knocked on my door one Thursday evening with a half empty jar of Alfredo sauce and asked if I could do anything with it. I had leftover chicken in the fridge, a box of lasagna noodles in the pantry, and a bunch of spinach that needed using. What started as a pantry rescue turned into one of those accidental wins that you end up making on purpose every few weeks. The creamy, cheesy layers with bits of tender chicken felt like comfort in casserole form, and I have been tweaking it ever since.
I made this for a potluck once and watched three people go back for seconds before anyone touched the salad. One friend texted me later asking for the recipe, which is how I knew it was a keeper. There is something about the way the spinach peeks out between the creamy layers that makes it feel a little fancy, even though it is really just smart use of what you probably already have. I have since made it for quiet Sunday dinners and chaotic family gatherings, and it never disappoints.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it is already seasoned and saves you from poaching or roasting from scratch.
- Lasagna noodles: Oven ready noodles work great if you are short on time, but I prefer boiling regular noodles because they hold their shape better and do not get mushy.
- Fresh baby spinach: It wilts down to almost nothing, so do not be shy about packing it in, it adds color and a little earthiness that balances the cream.
- Onion and garlic: These aromatics build the base flavor, do not skip the step of softening the onion first or you will get crunchy bits in your lasagna.
- Alfredo sauce: Store bought is fine, but if you have an extra ten minutes, making it from scratch with butter, cream, and Parmesan makes a noticeable difference.
- Ricotta cheese: Whole milk ricotta is creamier and less grainy, mix it with an egg so it sets up nicely and does not ooze everywhere when you slice.
- Mozzarella and Parmesan: Mozzarella gives you that gooey stretch, Parmesan adds sharpness and helps with browning on top.
- Italian herbs, salt, and pepper: A teaspoon of dried herbs goes a long way, and a pinch of nutmeg in the ricotta is a secret move that adds warmth without being obvious.
- Fresh parsley: Optional but worth it for a pop of color and a hint of freshness when everything else is so rich.
Instructions
- Prep your oven and dish:
- Set your oven to 375°F and grease a 9x13 inch baking dish lightly with butter or nonstick spray. This keeps the bottom layer from sticking and makes cleanup easier.
- Cook the noodles:
- If using regular lasagna noodles, boil them until just al dente, then drain and lay them flat on a towel so they do not stick together. Oven ready noodles can skip this step entirely.
- Sauté the aromatics:
- Heat a splash of olive oil in a skillet over medium heat, add the diced onion, and cook until soft and translucent, about three or four minutes. Toss in the garlic and stir for another minute until fragrant.
- Wilt the spinach:
- Add the chopped spinach to the skillet and stir until it wilts down, about two minutes. Remove from heat and let it cool slightly so it does not scramble the egg in the next step.
- Mix the ricotta filling:
- In a medium bowl, combine ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper, then fold in the cooled spinach mixture. This creamy filling is what makes each bite feel luxurious.
- Start layering:
- Spread half a cup of Alfredo sauce on the bottom of your baking dish to prevent sticking, then lay down four noodles side by side. Spread half the ricotta spinach mixture over the noodles, scatter half the chicken on top, drizzle with a cup of Alfredo, and sprinkle with two thirds of a cup of mozzarella.
- Repeat the layers:
- Add another layer of four noodles, the remaining ricotta spinach mixture, the rest of the chicken, another cup of Alfredo, and another two thirds cup of mozzarella. You are building a creamy, savory tower.
- Top it off:
- Finish with the last four noodles, pour the remaining Alfredo sauce over the top, and cover everything with the remaining mozzarella and Parmesan. This top layer will bubble and brown beautifully.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam and helps everything cook through without drying out.
- Finish uncovered:
- Remove the foil and bake for another 20 to 25 minutes until the top is golden and bubbly. The edges should be slightly crispy and the cheese should have a light tan.
- Rest before slicing:
- Let the lasagna stand for 10 to 15 minutes before cutting into it. This resting time lets the layers set so your slices hold together instead of sliding apart.
Save The first time I pulled this out of the oven, the smell filled the entire house and my partner wandered into the kitchen asking what smelled so good. We ate it straight from the pan with a simple salad, and it felt like the kind of meal that makes a weeknight feel special. I realized then that comfort food does not have to be complicated, it just has to feel generous.
Make Ahead Magic
You can assemble this lasagna up to a day ahead, cover it tightly with plastic wrap and foil, and refrigerate until you are ready to bake. Just add an extra 10 minutes to the covered baking time since it will be cold from the fridge. I have even frozen it unbaked, wrapped well, and baked it straight from the freezer by adding 20 minutes and keeping it covered longer. It is one of those dishes that actually benefits from sitting because the noodles soak up the sauce and everything melds together.
Swaps and Variations
If you want to sneak in more veggies, diced mushrooms or zucchini work beautifully in place of some of the chicken. I have also used leftover turkey after Thanksgiving, and it tasted just as good. For a lighter version, you can swap half the Alfredo sauce with a simple béchamel, or use part skim ricotta and mozzarella without losing too much richness. Gluten free noodles hold up well here, and if you are feeling adventurous, a handful of sun dried tomatoes adds a nice tangy contrast.
Serving and Storage
This lasagna pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, garlic bread for soaking up extra sauce, and a glass of chilled Pinot Grigio or Chardonnay. Leftovers can be stored in an airtight container in the fridge for up to four days and reheat beautifully in the microwave or oven. If reheating in the oven, cover with foil and bake at 350°F until warmed through, about 20 minutes.
- Let it cool completely before storing to avoid condensation that can make it watery.
- Individual slices freeze well wrapped tightly in plastic and foil, perfect for quick lunches.
- Reheat gently to keep the texture creamy and prevent the cheese from separating.
Save This lasagna has become my go to when I want to feed people well without spending all day in the kitchen. It is proof that a little creativity and a willingness to layer flavors can turn simple ingredients into something everyone remembers.
Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the baking time if baking directly from cold. You can also freeze unbaked lasagna for up to 3 months; thaw overnight before baking.
- → What's the best way to avoid a watery lasagna?
Ensure spinach is fully wilted and cooled before mixing into the ricotta. Squeeze excess moisture from the spinach if needed. Use oven-ready noodles if available, as they absorb less liquid. Don't skip the resting period—10-15 minutes allows the structure to set.
- → Can I use homemade Alfredo sauce instead?
Absolutely. Make a classic Alfredo by melting butter, whisking in flour to create a roux, then gradually adding cream and milk. Season with salt, white pepper, and nutmeg. Stir in Parmesan until smooth. Homemade sauce often yields richer flavor than store-bought versions.
- → What are good substitutions for spinach?
Kale works wonderfully and adds earthiness. Swiss chard offers a similar texture. You can also substitute with finely chopped broccoli or mushrooms. Ensure any substitute is properly cooked and excess moisture removed before mixing with the ricotta.
- → How do I know when the lasagna is fully cooked?
The top should be golden brown and bubbly at the edges. Check that a knife inserted into the center comes out hot. The pasta layers should be tender when you slice through. If using a meat thermometer, the center should reach 160°F.
- → What wine pairs best with this dish?
Pinot Grigio is ideal—its acidity cuts through the richness and complements the Alfredo. Alternatively, try a light Chianti or Sauvignon Blanc. These wines cleanse the palate between bites and enhance the overall dining experience.