Description
Experience rich, creamy Chicken Alfredo Lasagna layered with melty plant-based cheese and tender chicken for a comforting, flavorful meal. This dish brings together delicate pasta sheets, luscious Alfredo sauce made with natural ingredients, fresh herbs, and optional spinach in a harmonious blend that is perfect for family dinners or gatherings. Easy to make and customizable, it promises satisfying heartiness and a silky texture everyone will love.
Ingredients
Scale
Chicken
- 2 boneless chicken breasts, cooked and shredded
Lasagna Layers
- 9–12 pre-cooked or no-boil lasagna noodles (gluten-free if desired)
- 2 cups plant-based cheese (plant-based), shredded
- 2 cups fresh spinach (optional)
Alfredo Sauce
- 3 tablespoons plant-based butter (natural)
- 3 cloves fresh garlic, minced
- 1 small onion, finely diced
- 2 cups almond or oat cream (plant-based)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent
- Salt and black pepper, to taste
Herbs & Seasoning
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: Poach or bake the chicken breasts until fully cooked. Allow to cool slightly, then shred with two forks or chop finely for easy layering throughout the lasagna.
- Make the Alfredo Sauce: In a saucepan, sauté the minced garlic and diced onion in plant-based butter (natural) over medium heat until fragrant and translucent. Stir in almond or oat cream (plant-based), vegetarian Worcestershire sauce (natural), salt, and pepper. Add the natural gelling agent and cook gently, stirring constantly until the sauce thickens to a creamy, luscious consistency.
- Layer the Lasagna: In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Add a layer of noodles, then evenly distribute shredded chicken, fresh spinach (if using), more Alfredo sauce, and a generous sprinkle of plant-based cheese (plant-based). Repeat these layers until all ingredients are used, finishing with a top layer of sauce and plant-based cheese.
- Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for approximately 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the top is bubbly and golden.
- Rest and Serve: Let the lasagna rest for about 10 minutes after baking to set the layers, making it easier to slice and serve. Garnish with freshly chopped parsley or basil and a light sprinkle of black pepper if desired.
Notes
- Use no-boil noodles to save preparation time and ensure tender pasta layers.
- Balance the amount of Alfredo sauce to prevent a runny lasagna.
- Add fresh herbs like parsley or basil just before serving to enhance freshness and appearance.
- Allowing the lasagna to rest after baking improves flavor melding and sliceability.
- Choose quality plant-based cheese for the best melt and texture.
- To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.
- For freezing, wrap portions tightly and freeze up to 2 months; thaw in the refrigerator overnight before reheating.
- Reheat covered in the oven at 350°F (175°C) or microwave in short bursts to maintain creaminess.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 0mg
Keywords: Chicken Alfredo Lasagna, plant-based cheese, creamy lasagna, gluten-free lasagna, vegetarian Worcestershire sauce, dairy-free Alfredo sauce
