Description
This Chicken Alfredo Lasagna with Boursin is a creamy, comforting dish layered with tender lasagna noodles, a rich garlic and herb Boursin Alfredo sauce, shredded chicken, fresh spinach, ricotta, and mozzarella cheese. Perfect for family dinners, this lasagna combines indulgent flavors with a smooth, cheesy texture that melts in your mouth.
Ingredients
Scale
Lasagna
- 3 tablespoons unsalted butter, plus more for greasing
- 12 lasagna noodles, uncooked
- 4 cups cooked, shredded chicken
- 3 ounces fresh spinach
- 2 cups mozzarella cheese, shredded
- 15 ounces whole milk ricotta cheese
- fresh Italian parsley for garnish
Alfredo Sauce
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup chicken or vegetable broth
- 1 5.3 oz container of Boursin garlic and herb cheese
- Kosher salt
- ground black pepper
Instructions
- Preheat and grease: Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish with butter or oil and set aside to prepare for assembling the lasagna.
- Cook noodles: Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and par cook them for 4 minutes, stirring occasionally to prevent sticking. Remove the noodles carefully with tongs and lay them out on parchment or wax paper to cool.
- Make Alfredo sauce: In a large skillet over medium heat, melt 3 tablespoons of butter. Add minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, bring the mixture to a simmer over medium-high heat and cook for 5 to 7 minutes, stirring constantly as the sauce thickens. Scrape the pan sides to incorporate all flavors.
- Add Boursin cheese: Stir the Boursin garlic and herb cheese into the cream sauce until fully melted and combined, about 2 to 3 minutes. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper, then remove the sauce from heat.
- Prepare fillings: In a medium bowl, combine the shredded chicken, fresh spinach, and ½ cup of the Alfredo sauce. Toss until well mixed and season to taste. In a separate small bowl, mix the ricotta cheese with ½ teaspoon salt and ¼ teaspoon pepper until smooth.
- Assemble lasagna: Spread 1/3 cup of Alfredo sauce evenly on the bottom of the greased baking dish. Layer 3 lasagna noodles over the sauce, then spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the chicken and spinach mixture followed by ½ cup shredded mozzarella. Repeat these three layers twice more. Add one last layer of noodles on top.
- Top and bake: Spoon the remaining Alfredo sauce over the final noodle layer, then sprinkle with the remaining ½ cup shredded mozzarella cheese. Cover the dish tightly with aluminum foil.
- Bake: Bake the covered lasagna on the middle oven rack at 375°F for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until bubbly and golden on top.
- Rest and serve: Remove from the oven and let the lasagna cool for 10 minutes to set. Garnish with fresh Italian parsley, slice into portions, and serve warm.
Notes
- This lasagna is a rich, comforting family favorite perfect for cozy meals.
- Par-cooking the noodles ensures they finish cooking perfectly during baking.
- The Boursin cheese adds a flavorful herb and garlic twist to classic Alfredo sauce.
- Letting the lasagna rest after baking helps it set and makes serving easier.
- Use freshly shredded mozzarella for the best melting quality.
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 2 g
- Sodium: 593 mg
- Fat: 48 g
- Saturated Fat: 29 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 190 mg
