Chicken Alfredo Caprese Lasagne

This is a fantastic variation to the more traditional beef mince lasagne.  It is just as delicious and provides a lovely creamy finish through each layer.

Chicken is the base for this lasagne.  Layered between each lasagne sheet is a beautiful mix of chicken, ricotta, egg, parmesan, spinach and alfredo sauce.  Topped with diced tomatoes and mozzarella, then baked to an amazing creamy finish.  A wonderful variation to a traditional favourite that will become a new favourite.

Just like a traditional lasagne, leftovers taste great and this dish also freezes easily for reheating when convenient.

Print Recipe

Chicken Alfredo Caprese Lasagne

Prep Time

25 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 375 g Ricotta Cheese
• 2 Eggs whisked
• 1 cup Parmesan cheese grated
• 1/2 cup Basil Leaves chopped
• 1 clove Garlic crushed
• 1/2 tsp Salt
• 3-4 cups Rotisserie Chicken
• 100 g Baby Spinach
• 490 g Alfredo Pasta Sauce 1 jar
• 3 large Lasagne sheets
• 3 cups Mozzarella shredded
• 400g Diced Tomatoes 1 can

Prep Time 25 minutes Cook Time 40 minutes Servings people Ingredients 375 g Ricotta Cheese 2 Eggs whisked 1 cup Parmesan cheese grated 1/2 cup Basil Leaves chopped 1 clove Garlic crushed 1/2 tsp Salt 3-4 cups Rotisserie Chicken 100 g Baby Spinach 490 g Alfredo Pasta Sauce 1 jar 3 large Lasagne sheets 3 cups Mozzarella shredded 400g Diced Tomatoes 1 can

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. In a medium bowl add ricotta cheese, eggs, 1/2 cup parmesan cheese, 1/4 cup of basil, garlic & salt. Stir to fully combine. Set aside
3. In a large bowl add chicken, baby spinach & remaining 1/2 cup parmesan cheese. Toss to mix through. Set aside.
4. In a large rectangle baking dish, spread 1/4 cup of Alfredo pasta sauce.
5. Top with 1 large lasagne sheet, then spoon half of the ricotta mixture over the lasagne sheet.
6. Spoon half the chicken mixture over the ricotta mixture.
7. Sprinkle 1 cup mozzarella cheese over the chicken mixture.
8. Top with 1/2 cup Alfredo pasta sauce.
9. Repeat process - top with 1 large lasagne sheet, add remaining ricotta mixture, add remaining chicken mixture, top with 1 cup mozzarella cheese then 1/2 cup alfredo pasta sauce.
10. lay final lasagne sheet over the top.
11. Spread remaining alfredo pasta sauce over the top
12. Spread diced tomatoes over the top, then the final 1 cup mozzarella cheese.
13. Place in oven, uncovered, and bake for about 40 minutes.
14. Remove from oven, garnish with remaining basil, if required, and let sit for about 5 minutes before serving.