Garlic chicken lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 308.6
  • Total Fat: 11.4 g
  • Cholesterol: 62.6 mg
  • Sodium: 347.4 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 26.6 g

View full nutritional breakdown of Garlic chicken lasagna calories by ingredient
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a scrumptious change from traditional lasagna a scrumptious change from traditional lasagna
Number of Servings: 9


    Alfredo Sauce
    2 tbsp. butter
    1 clove garlic (or any equivalent. I use minced garlic)
    1 dash of pepper (about 1/8 tsp)
    8 ounces cream cheese (fat free is fine)
    2 cups nonfat evaporated milk (keeps it creamy)
    6 oz mozzerella cheese - shredded
    2 tbsp. shredded parmesan cheese

    Putting it all together
    12 ounces (more or less if you like) chicken
    breast, cooked and cubed
    8 oz fat-free ricotta cheese, divided in half
    6 lasagna noodles (if using traditional noodles, boil until done. If using oven ready, do not do anything special. If making homemade lasagna noodles, as I often do, there's no need to cook them in advance)
    8 oz mozzerella cheese, divided in thirds
    3 tbsp paremsan, divided in thirds


-Preheat oven to 375 degrees.
-Spray 9X13 baking pan with vegetable spray
-Prepare noodles, if necessary

Alfredo sauce:
-melt 2 tbsp butter in large sauce pan over low heat
-add garlic and pepper
-stir in cream cheese and mix until fairly smooth
-add 2 cups evaporated milk and stir till well blended and smooth, over medium heat
-add mozzerella and parmesan cheese and cook until thickened
note: you may add a few potato flakes to thicken, or some corn starch, if necessary. Usually it's plenty thick)
note: If using very low-fat or nonfat cheeses, you may want to toss the alfedo sauce into a blender for a few seconds to make it extra creamy. However, I find most people enjoy this dish with a little texture).

Once sauce is thickened to your liking, add the cooked and cubed chicken.

Spread 1/3 of the alfredo chicken mixture on bottom of 9X13 pan. Layer three lasagna noodles on top and spread them with 1/2 the ricotta cheese; sprinkle 1/3 of the mozzerella and parmesan on top. Spread another 1/3 of the alfredo chicken mixture, then layer as before. To finish off, spread the last of the alfredo chicken mixture and sprinkle on the last of the mozzerella and parmesan cheeses.

Bake for about 35-40 minutes.

Makes 9 large servings.

I serve this dish with homemade garlic bread. I bake bread in my bread machine, thick slice it, butter the slices, sprinke them with a mixture of garlic salt and parsley flakes, cut the slices in half, spread them on a baking sheet, and broil in oven for 1 min. 30 sec. to 2 min, watching them the whole time, until they're lightly browned.

Number of Servings: 9

Recipe submitted by SparkPeople user DORIGIRL.

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