I made this for a get-together and it was so good, no one could resist grabbing seconds.

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Asparagus Chicken Alfredo Lasagna is a delightful twist on the classic Italian lasagna. Combining the creamy, savory goodness of Alfredo sauce with tender chicken and the delicate flavor of asparagus, this dish offers a comforting yet sophisticated meal that’s perfect for any occasion. If you’re looking to impress guests or simply make a weeknight dinner feel special, this recipe is a must-try. Originating from a blend of Italian and American culinary traditions, this lasagna variant brings together family-friendly flavors and a touch of elegance.
This Asparagus Chicken Alfredo Lasagna pairs beautifully with a crisp green salad topped with a light vinaigrette, which helps balance out the richness of the dish. Garlic bread or a warm baguette serves as a perfect accompaniment, providing a satisfying crunch alongside the creamy lasagna layers. For a complete meal, consider serving with a glass of chilled white wine, such as a Pinot Grigio or Sauvignon Blanc, which complements the flavors of asparagus and chicken.
Asparagus Chicken Alfredo Lasagna
Servings: 8

12 lasagna noodles
2 cups cooked, shredded chicken
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 cups Alfredo sauce (store-bought or homemade)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix well.
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta mixture, some shredded chicken, asparagus pieces, and more Alfredo sauce.
Repeat the layers until all the ingredients have been used, finishing with a layer of lasagna noodles topped with the remaining Alfredo sauce.
Sprinkle the remaining 1 cup of mozzarella cheese and the Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Garnish with chopped fresh parsley before serving.
Variations & Tips
Feel free to customize this lasagna by adding other vegetables, such as spinach or mushrooms, for added flavor and nutrition. If you prefer, substitute the chicken with cooked shrimp for a seafood twist. For a lighter version, use a low-fat Alfredo sauce and reduced-fat cheeses. Additionally, experimenting with different types of cheese, such as Gruyère or Fontina, can offer a unique and satisfying variation.

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