Description
This easy Chicken Alfredo Lasagna combines classic Italian flavors with a creamy plant-based Alfredo sauce, tender shredded chicken breast, and gooey plant-based cheese layers. Ideal for family dinners or meal prep, it delivers a rich, comforting taste with customizable options to suit any preference.
Ingredients
Scale
Chicken
- 2 large tender chicken breasts, cooked and shredded
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Alfredo Sauce (natural)
- 2 tablespoons plant-based butter
- 3 cloves fresh garlic, minced
- 1 small onion, finely chopped
- 1 cup plant-based cream
- 1 cup plant-based cheese, shredded
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg
Lasagna Layers
- 12 lasagna noodles, no-boil or traditional
- 2 cups fresh spinach or kale, sautéed (optional)
- 1 1/2 cups plant-based cheese, shredded
- 1 teaspoon Italian herbs (dried basil, oregano, thyme mix)
Seasonings
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg
Instructions
- Prepare the Chicken: Poach or bake the chicken breasts until fully cooked and tender. Let them cool slightly, then shred into bite-sized pieces. Season lightly with salt, pepper, and a splash of vegetarian Worcestershire sauce (natural) for savory depth.
- Make the Alfredo Sauce (natural): In a saucepan, gently sauté minced garlic and chopped onion until fragrant and translucent. Stir in plant-based butter, plant-based cream, and plant-based cheese (plant-based) until the mixture becomes smooth and creamy. Season with salt, pepper, and a pinch of nutmeg to balance flavors perfectly.
- Cook the Lasagna Noodles: If using traditional noodles, boil according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking, ensuring easy assembly of layers.
- Assemble the Lasagna: In a baking dish, spread a thin layer of Alfredo sauce (natural) at the bottom. Add a layer of noodles, then spread shredded chicken evenly on top, followed by sautéed spinach or kale if using, more Alfredo sauce, and a sprinkle of plant-based cheese (plant-based). Repeat the layering process and finish with a generous topping of Alfredo sauce and plant-based cheese on the top.
- Bake Until Golden: Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Remove the foil during the last 10 minutes to allow the top to become golden and bubbly.
Notes
- Use fresh plant-based cheese (plant-based) for better melting and creaminess.
- Keep noodles slightly firm to avoid soggy texture after baking.
- Layer ingredients evenly to ensure balanced flavor in every bite.
- Let the lasagna rest for 10 minutes after baking to hold its shape when cutting.
- Incorporate greens like spinach or kale for added color and nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of lasagna)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg
Keywords: Chicken Alfredo Lasagna, plant-based cheese, creamy lasagna, comfort food, gluten-free lasagna, vegetarian Worcestershire sauce, meal prep
