Ingredients
- For the Chicken:
- 400–500g chicken tenders or breast
- Salt, to taste
- Black pepper, to taste
- Cayenne pepper, to taste
- Garlic powder, to taste
- Italian seasoning
- Olive oil
- For the Spinach Alfredo Sauce:
- Unsalted butter
- 1 onion, finely chopped
- 2–3 garlic cloves, minced
- Salt and pepper to taste
- Chili flakes, to taste
- Italian seasoning
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream (or more milk)
- 1 cup grated Parmesan cheese
- 1 cup chopped spinach
- For Assembly:
- 14–15 lasagna sheets (regular or oven-ready)
- 3–4 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook lasagna sheets until al dente or prep oven-ready sheets as per package instructions. Lightly oil to prevent sticking.
- Season chicken with spices and olive oil. Sear in skillet for about 5 minutes per side until cooked through. Rest and chop into small chunks.
- In a non-stick pan, melt butter and sauté onion until soft. Add garlic and spices. Stir in flour and cook briefly.
- Whisk in milk and cream, cook until slightly thickened. Stir in spinach and Parmesan off heat. Adjust seasoning to taste.
- Preheat oven to 375°F. In a 9×13″ dish, spread a little sauce. Layer pasta sheets, sauce, chicken, and mozzarella. Repeat layers 3 times.
- Top with final pasta layer, sauce, and remaining mozzarella. Tent with foil and bake 40 minutes. Broil 2–3 minutes for golden top.
- Let rest 15 minutes before slicing. Garnish with fresh parsley.
Notes
- Add mushrooms for extra flavor or use roasted vegetables for a vegetarian version.
- Swap cheeses like provolone or gouda for variety.
- Jarred Alfredo sauce can be used in a pinch—enhance with spinach and seasoning.
- Prepare ahead and refrigerate; bake just before serving.
- Freeze baked or unbaked lasagna for up to 2 months.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
