With a chocolate wafer cookie crust and dark, sweet cherries on top, this simple tiered treat is a delicious spin on Black Forest cake.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 (9×13-inch) dish |
Ingredients
- 1 (16 ounce) package lasagna noodles
- 1 (10 ounce) package frozen chopped spinach
- 3 cooked, boneless chicken breast halves, diced
- 2 (16 ounce) jars Alfredo-style pasta sauce, divided
- 2 pints ricotta cheese
- 4 cups shredded mozzarella cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
- Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
- Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.
- Mix together ricotta and spinach in a second medium bowl until well combined.
- Arrange a single layer of lasagna noodles in a 9×13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
- Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.
Nutrition Facts
| Calories | 954 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 3 g |
| Protein | 55 g |
| Saturated Fat | 27 g |
| Sodium | 1764 mg |
| Sugars | 7 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
The thing about these recipes is you try them as is. Then you tweak it to add your own spin to it. Keep trying until the final result is something that you like. Me I added garlic when cooking the chicken and added diced mushrooms to the spinach and ricotta mixture
Delicious!!
this is the best lasagna ive ever eaten!! best recipe ever!
I shred the chicken rather than dice it and add a little more Alfredo…
Husband liked it. He loves alfredo. I used ground turkey and ground chicken coz that’s all I had.
I am not the one to usually write reviews, but this was absolutely delicious! My whole family raved about it and there’s leftovers for freezing and using later for lunches. Make it – you won’t regret it!
We loved it.
Added chicken and bacon on top
Not bad but time to work on bumping up the flavor.
I was in the process of making this only to realize that I had misread how much mozzarella I had on hand. Due to the shortage I had to omit the last layer of noodles and cheese and it still turned out absolutely fantastic. I will be making this again and again
The only thing I changed was I used cottage cheese. But, we love it and will make it again and again.
Yummy!
This was fantastic! One problem, we could not stop eating it. I only had one pint of ricotta, and I used the oven ready lasagna noodles. I also added in cooked bacon and slice zucchini. It was amazing! Never made chicken Alfredo lasagna before. I did mess up on the layers, just kind of through it together. A must make again recipe! Wished I had taken a photo!
This was delicious!! I used what I had on hand. Instead of ricotta I used cottage cheese and fresh spinach instead of frozen. This was easy to throw together and it was a big hit. I even had it for breakfast.
I made this vegetarian by omitting the chicken and adding extra vegetables. Sauteed onion, carrots and squash, but you can add just about any vegetables; I added mushrooms another time. My meat-loving husband loves it. Mix them in when you would mix in the chicken. It’s a keeper!
I live that you can double or triple the servings. Helped me out a lot for a big party
Delicious recipe! After I diced the chicken, I added salt and pepper and then sauteed in a pan with some onion. Like others did, I added the chicken in with Classico Garlic Alfredo sauce. I also used a mixture of mozzarella and parmesan in all layers of cheese. On the top I put some sauce on the last noodle layer before the cheese and then seasoned with salt and pepper on the very top. My husband and I loved it !! Will definitely be making this again!
I made this for the first time the other night but left out the chicken since I’m a vegetarian. It was delicious.
A little too cheesy. The kids didn’t eat much, prefer tomatoes in their lasagne. If I were to make it again, I would add another layer with the chicken because I had noodles left over.
Great recipe, simple to make and tastes great. I didn’t have ricotta so I used cottage cheese. Next time I will add diced tomatoes to the chicken layer.
I used this as a guide but added a lot more spinach, and used sliced Bella mushrooms instead of chicken. I cooked down the greens with the mushrooms, added pesto and garlic, and used low fat ricotta and Alfredo sauce. It turned out great, but the garlic and pesto were definitely needed as I think this would have been way too bland without it.