Description
Chicken Alfredo Lasagna is a comforting and elegant dish that combines tender shredded chicken, smoky turkey bacon, creamy plant-based cheese, and rich natural Alfredo sauce layered with lasagna noodles. This recipe delivers rich, creamy flavors with a protein-packed, customizable twist, perfect for weeknight dinners or impressing guests. It holds well for leftovers, offering a deliciously satisfying meal anytime.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked and shredded chicken breast
- 6 slices smoked turkey bacon
- 9–12 lasagna noodles
Sauce and Cheese
- 2 cups Alfredo sauce (natural)
- 1 1/2 cups plant-based cheese
- 1 tablespoon vegetarian Worcestershire sauce
- 1 pinch nutmeg
- 1 teaspoon natural gelling agent
Vegetables and Aromatics
- 2 cups fresh spinach leaves
- 1 medium onion, finely chopped
- 3 cloves garlic, freshly minced
Other Ingredients
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the chicken and turkey bacon: Cook the chicken breast until juicy and shred it finely. While the chicken is cooking, crisp up the smoked turkey bacon in a skillet until crunchy, then set aside. This creates the flavorful base for your lasagna layers.
- Sauté the aromatics: Heat olive oil in a pan and gently cook the chopped onion and minced garlic over medium heat until fragrant and translucent, unlocking essential flavors for the sauce.
- Make the Alfredo sauce (natural): In a saucepan over low heat, combine the plant-based cheese, vegetarian Worcestershire sauce, fresh spinach, a pinch of nutmeg, and natural gelling agent. Stir continuously until the mixture becomes creamy, smooth, and luscious.
- Cook the lasagna noodles: Boil the lasagna noodles in salted water until al dente. Drain and rinse with cold water to remove excess starch, ensuring they hold shape but remain easy to layer.
- Assemble the layers: In a wide baking dish, spread a thin layer of Alfredo sauce. Layer noodles on top, followed by shredded chicken, turkey bacon, more Alfredo sauce, and a light sprinkle of plant-based cheese. Repeat these layers until all ingredients are used. Finish with a generous layer of sauce and cheese on top.
- Bake until bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for an additional 10 minutes until the top is golden and bubbly. Let the lasagna cool for 10-15 minutes before slicing and serving.
Notes
- Use freshly shredded chicken for better texture and flavor integration.
- Avoid oversaucing the noodles to prevent a watery lasagna.
- Let the lasagna rest after baking to help it hold its shape when sliced.
- No-boil lasagna noodles can be used to save time and absorb flavors nicely.
- A wide baking dish ensures even baking and good portion sizes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 40mg
Keywords: Chicken Alfredo Lasagna, plant-based cheese, smoked turkey bacon, creamy sauce, Italian, easy dinner, comfort food
