A rich and creamy twist on classic lasagna, made with layers of shredded chicken, Alfredo sauce, and gooey cheese.

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1. Cook the Lasagna Noodles (If Using Regular Noodles):
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente.
Drain and set aside, laying them flat to prevent sticking.
2. Make the Alfredo Sauce:
In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
Stir in heavy cream, salt, pepper, and nutmeg. Simmer for 3-4 minutes, stirring occasionally.
Remove from heat and whisk in Parmesan and mozzarella cheese until smooth.
3. Prepare the Ricotta Mixture:
In a bowl, mix ricotta cheese, egg, and Italian seasoning. Set aside.
4. Assemble the Lasagna:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of Alfredo sauce on the bottom of the dish.
Add a layer of lasagna noodles, then spread ⅓ of the ricotta mixture over them.
Add ⅓ of the shredded chicken and ⅓ cup of mozzarella cheese. Pour some Alfredo sauce over the layer.
Repeat the layers twice more, ending with noodles and Alfredo sauce. Sprinkle the top with remaining mozzarella and Parmesan cheese.
5. Bake & Serve:
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with fresh parsley and serve!

:
Want a shortcut? Use store-bought Alfredo sauce instead of making it from scratch.
Make it lighter: Use half-and-half instead of heavy cream.
Add veggies: Spinach or mushrooms make a great addition to the layers.