Tender lasagna noodles are layered with seasoned shredded chicken, spinach, ricotta, Parmesan, mozzarella, and a rich homemade Alfredo sauce. Gently reducing the cream creates a filling that stays creamy without becoming watery, while nutmeg, black pepper, and lemon juice balance the richness.

Ingredients

• 12 traditional lasagna noodles
• 2 tablespoons unsalted butter, plus more for greasing the baking dish
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 10 ounces fresh baby spinach
• 3 cups heavy cream, divided
• 1 teaspoon dried basil
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan cheese, divided
• 15 ounces whole-milk ricotta cheese
• 2 teaspoons fresh lemon juice
• 3 1/2 cups cooked, lightly seasoned shredded chicken
• 3 cups shredded low-moisture mozzarella cheese, divided
• Chopped fresh parsley, for garnish

Preparation

1. Preheat the oven to 350°F. Lightly butter a 9 x 13-inch baking dish.
2. Arrange the uncooked lasagna noodles in a large shallow dish or a second 9 x 13-inch pan. Cover completely with very hot water and soak for 25 to 30 minutes, gently separating the noodles occasionally to prevent sticking.
3. Drain the noodles and arrange them in a single layer on clean kitchen towels.
4. Melt the butter in a large skillet or Dutch oven over medium heat.
5. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until tender and translucent.
6. Add the garlic and cook for 30 to 45 seconds, just until fragrant.
7. Add the spinach in batches and cook until wilted.
8. Continue cooking the onion, garlic, and spinach mixture over medium heat for 2 to 4 minutes, stirring frequently, until the visible liquid has evaporated.
9. Reserve 1/2 cup of the heavy cream. Add the remaining 2 1/2 cups heavy cream to the pan along with the basil, nutmeg, crushed red pepper flakes, salt, and black pepper.
10. Bring the mixture to a gentle simmer over medium-low heat. Cook for 5 to 7 minutes, stirring frequently, until the cream has reduced slightly and lightly coats the back of a spoon. Do not allow it to boil vigorously.
11. Remove the pan from the heat. Stir in 1 cup Parmesan until melted and smooth.
12. Add the ricotta and lemon juice, stirring until evenly incorporated.
13. Fold in the shredded chicken. Add the reserved cream, 1/4 cup at a time, only as needed to create a thick but easily spreadable filling.
14. Taste and adjust the salt and black pepper as needed.
15. Reserve approximately 3/4 cup of the chicken Alfredo mixture for the top of the lasagna.
16. Spread 1/2 cup of the remaining chicken Alfredo mixture evenly across the bottom of the prepared baking dish.
17. Arrange 3 lasagna noodles over the sauce.
18. Spread 1/3 of the remaining chicken Alfredo mixture over the noodles and sprinkle with 3/4 cup mozzarella.
19. Repeat the noodle, Alfredo mixture, and mozzarella layers twice more.
20. Finish with the remaining 3 noodles.
21. Spread the reserved 3/4 cup chicken Alfredo mixture evenly over the noodles, making sure the edges are completely covered.
22. Sprinkle the top with the remaining 3/4 cup mozzarella and remaining 1/4 cup Parmesan.
23. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
24. Remove the foil and continue baking for 15 minutes, until the sauce is bubbling around the edges and the cheese is melted.
25. Broil for 1 to 3 minutes, if needed, until the top is lightly browned. Watch closely to prevent burning.
26. Let the lasagna rest for 15 to 20 minutes before slicing.
27. Garnish with chopped fresh parsley and serve.

Cook’s Notes

• Use low-moisture mozzarella rather than fresh mozzarella to prevent a watery lasagna.
• Rotisserie chicken works well, but remove the skin before shredding it.
• Lightly season plain poached or roasted chicken before adding it to the filling.
• Using 3 1/2 cups chicken ensures a noticeable amount in every serving.
• Cook the spinach until the visible moisture evaporates before adding the cream.
• Add the reserved cream 1/4 cup at a time and only when needed.
• The filling should be thicker than ordinary pasta sauce but should not be stiff or dry.
• Reserve approximately 3/4 cup filling before assembling the internal layers so the top noodles are completely covered.
• Add the Parmesan after removing the pan from direct heat to reduce the risk of a grainy sauce.
• Begin with only 1/2 teaspoon kosher salt because the cheese and chicken may already contain considerable sodium.
• The lemon juice should not make the lasagna taste lemony. It brightens the sauce and balances the richness.
• Resting the lasagna for at least 15 minutes helps the layers set and produces cleaner slices.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette, roasted asparagus, steamed broccoli, or garlic bread.

For a lighter accompaniment, serve with sliced tomatoes, arugula, and a simple balsamic dressing.

Beverage Suggestions

Pair with an unoaked Chardonnay, Pinot Grigio, Sauvignon Blanc, or a light Italian lager.

For a nonalcoholic option, serve with sparkling water flavored with lemon, lime, or fresh basil.