Description
Indulge in creamy Chicken Alfredo Lasagna made with rich natural sauces and plant-based cheese for the ultimate comforting meal. This dish combines tender chicken, smooth Alfredo sauce (natural), and layers of pasta (including gluten-free option) that come together into a rich, hearty delight perfect for cozy nights or special family dinners. Warm, flavorful, and satisfying, this recipe brings joy in every bite.
Ingredients
Scale
Protein and Pasta
- 2 chicken breasts, cooked and shredded
- 12 pasta sheets (use gluten-free lasagna sheets if needed)
Alfredo Sauce (natural)
- 3 tbsp plant-based butter
- 3 cloves garlic, minced
- 1 1/2 cups plant-based cream
- 2 tsp vegetarian Worcestershire sauce
- Pinch of nutmeg (natural extract)
- 1 tsp natural gelling agent
- 1 cup plant-based cheese, shredded
Other Ingredients
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Lightly season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through. Let it cool, then shred finely for layering.
- Make the Alfredo Sauce (natural): In a saucepan, melt plant-based butter and sauté minced garlic until fragrant. Stir in plant-based cream, vegetarian Worcestershire sauce, a pinch of nutmeg, and natural gelling agent to thicken. Cook gently until smooth and creamy, then add plant-based cheese and stir until fully melted.
- Cook the Pasta Sheets: Boil lasagna sheets in salted water until just tender. Drain and lay flat on a clean surface to prevent sticking. Properly cooked pasta ensures soft layers that absorb sauce flavors well.
- Assemble the Lasagna: In a baking dish, start with a layer of Alfredo sauce (natural), then place pasta sheets, shredded chicken, and a sprinkle of plant-based cheese. Repeat the layers until ingredients are used, finishing with a top layer of Alfredo sauce and cheese for a golden crust.
- Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. Let the lasagna rest before slicing to allow flavors to meld.
Notes
- Use room temperature ingredients to help the Alfredo sauce blend smoothly without clumping.
- Do not overcook the pasta to prevent mushiness; al dente pasta will soften further in the oven.
- Layer evenly for balanced flavor in every bite, distributing chicken and sauce uniformly.
- Let the lasagna rest for 10 minutes after baking to keep it firm and easy to cut.
- Customize the cheese by blending different plant-based varieties for richer taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 0mg
Keywords: Chicken Alfredo Lasagna, creamy lasagna, plant-based cheese, gluten-free pasta, comfort food, Italian casserole
