Description

This comforting and creamy Chicken Alfredo Lasagna recipe combines tender chicken, rich plant-based cheese, and a luscious Alfredo sauce made with plant-based ingredients. Perfect for a cozy family meal or special occasion, this dish is easy to prepare and adaptable to various tastes and dietary needs.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
1 tablespoon vegetarian Worcestershire sauce (natural)

Lasagna

9–12 no-boil or pre-cooked lasagna noodles
2 cups spinach or kale, lightly sautéed with garlic

Alfredo Sauce

2 tablespoons plant-based butter
3 cloves garlic, minced
1 ½ cups plant-based cream
1 tablespoon vegetarian Worcestershire sauce (natural)
1 pinch nutmeg (natural)
1 teaspoon natural gelling agent
1 cup plant-based cheese, grated (such as mozzarella-style or cheddar-style)
2 tablespoons fresh parsley, chopped

Optional Toppings and Variations

Roasted mushrooms or sun-dried tomatoes
Crushed red pepper flakes or fresh diced jalapeños
Fresh basil or thyme
Grilled chicken thighs or shredded shrimp
Coconut cream (plant-based) instead of plant-based cream

Instructions

Prepare the Chicken: Season the chicken breasts with salt, pepper, and a splash of vegetarian Worcestershire sauce (natural). Cook them over medium heat until golden and cooked through. Once cooled slightly, shred or dice the chicken for layering.
Make the Alfredo Sauce: In a saucepan, gently melt plant-based butter and sauté the minced garlic until fragrant. Slowly whisk in plant-based cream, vegetarian Worcestershire sauce (natural), a pinch of nutmeg (natural), and the natural gelling agent until the sauce thickens to a silky consistency. Stir in grated plant-based cheese and fresh parsley for richness and freshness.
Prepare the Noodles and Greens: If using no-boil lasagna noodles, have them ready to layer right away. Sauté spinach or kale lightly with garlic until wilted to add a tender, flavorful vegetable layer.
Assemble the Lasagna: In a baking dish, spread a thin layer of Alfredo sauce, followed by noodles, shredded chicken, sautéed greens, and a sprinkle of plant-based cheese. Repeat layers until the ingredients are used up, finishing with a generous layer of sauce and cheese on top.
Bake to Perfection: Cover the lasagna with foil and bake at 375°F (190°C) for about 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly. Let it rest for 10 minutes before serving for cleaner slices and richer flavors.

Notes

Cook chicken evenly by pounding to an even thickness to ensure uniform cooking and tenderness.
Use fresh herbs like parsley, adding it at the end to preserve its bright flavor.
Add the natural gelling agent slowly while stirring to avoid clumps and achieve the perfect creamy texture.
Allow the lasagna to rest slightly after baking so the layers set properly for neat slices.
Layer sauce and cheese evenly between noodles to avoid dryness in any section.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 3g
Sodium: 450mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 50mg

Keywords: Chicken Alfredo Lasagna, plant-based cheese, creamy lasagna, easy dinner, comforting meal