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Alfredo Lasagna: 5 Must-Try Recipes

Discover the magic of Alfredo Lasagna, a creamy and cheesy twist on traditional lasagna. This guide features five delicious recipes, from classic chicken to vegetarian options, all crafted to elevate your meals and create unforgettable dining experiences.
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Prep Time 20 minutes
Cook Time 45 minutes
15 15 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 people
Calories 450 kcal

Equipment

  • 1 9x13-inch Baking Dish For assembling and baking the lasagna
  • 1 Saucepan For preparing the Alfredo sauce
  • 1 Mixing Bowl For combining cheese and ingredients
  • 1 Whisk To mix the sauce smoothly
  • 1 Aluminum Foil To cover the lasagna while baking

Ingredients
  

  • 12 sheets Lasagna noodles Traditional or no-boil
  • 4 cups Heavy whipping cream
  • 6 tbsp Butter Unsalted
  • 6-8 cloves Garlic Minced
  • 15 oz Whole milk ricotta cheese
  • 8 oz Mozzarella cheese Shredded
  • 8 oz Parmesan cheese Freshly grated
  • 5.3 oz Boursin garlic and herb cheese Optional, for added flavor
  • 3-4 cups Shredded chicken Cooked, or substitute with vegetables
  • 1 tsp Kosher salt
  • ½ tsp Black pepper Ground

Instructions
 

  • Prepare the Alfredo Sauce
    Melt butter in a large saucepan over medium heat.
    Add minced garlic and sauté until fragrant (1–2 minutes).
    Stir in heavy cream and simmer for 5 minutes.
    Gradually add Parmesan cheese, whisking until smooth.
    Season with salt and pepper, then set aside.
  • Cook the Lasagna Noodles
    Boil lasagna noodles in salted water until al dente (as per package instructions).
    Drain and lay flat on a clean surface to prevent sticking.
  • Prepare the Cheese Mixture
    In a mixing bowl, combine ricotta cheese, half of the mozzarella, and Boursin cheese. Mix well and set aside.
  • Assemble the Lasagna
    Preheat the oven to 375°F (190°C).
    Grease a 9x13-inch baking dish.
    Spread a thin layer of Alfredo sauce on the bottom.
    Layer noodles, cheese mixture, shredded chicken (or vegetables), and Alfredo sauce. Repeat until all ingredients are used, ending with a layer of Alfredo sauce and mozzarella cheese on top.
  • Bake the Lasagna
    Cover the dish with aluminum foil and bake for 30–40 minutes.
    Remove foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
  • Rest and Serve
    Let the lasagna rest for 10–15 minutes before slicing.
    Serve warm and enjoy!

Notes

  • Make-Ahead Tip: You can assemble the lasagna up to 24 hours in advance. Cover it tightly with foil and refrigerate. Bake it directly from the fridge, adding 10–15 extra minutes to the cooking time.
  • Freezing Instructions: To freeze, assemble the lasagna and cover it tightly with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed.
  • Vegetarian Option: Substitute the chicken with sautéed spinach, mushrooms, or zucchini for a delicious vegetarian version.Cheese Variations: For a richer flavor, use a blend of Parmesan, Pecorino Romano, and Asiago cheeses in the Alfredo sauce.
  • Prevent Sticking: After boiling, rinse the lasagna noodles with cold water and lay them flat on parchment paper to prevent sticking.
  • Resting Time: Always let the lasagna rest for 10–15 minutes after baking to ensure clean slices and to allow the layers to set.
Keyword Alfredo Lasagna Creamy Lasagna White Sauce Lasagna Chicken Alfredo Lasagna Vegetarian Alfredo Lasagna