No-Boil Alfredo Chicken Lasagna with Roasted Garlic Bread
Streamlined lasagna built on store-bought rotisserie chicken and jarred Alfredo sauce, layered with ricotta, mozzarella, and Parmesan, studded with roasted carrots and broccoli. The no-boil noodles skip prep steps while cream sauce keeps layers moist. Comfort food for weeknight dinners or casual entertaining. This version swaps traditional tomato for rich, savory Alfredo and adds vegetables for color and nutrition, making it a lighter take on heavy lasagna without sacrificing indulgence.
Ingredients
- 1 cup carrot, chopped
- 1 cup broccoli, chopped
- 2 whole rotisserie chicken, shredded
- 60 ounce Alfredo sauce, jarredbéchamel (butter, flour, milk, Parmesan)homemade basedairysauceadds dairy
from-scratch alternative
Full guide → - ¼ cup chicken broth
- 1 pinch ground nutmeg
- dried rosemary
- 2 package no-boil lasagna noodles
- 14 ounce ricotta cheese
- 2 pound shredded mozzarella cheese
- 3 cup grated Parmesan cheese
- 1 whole French bread
- 1 stick butter
- garlic salt
Instructions
- 1
Chop carrots and broccoli roughly.
- 2
Shred rotisserie chicken meat from bones.
- 3
Whisk together Alfredo sauce, chicken broth, nutmeg, and dried rosemary.
- 4
Oil a 9x13-inch baking pan and preheat oven to 350F.
- 5
Spread thin layer of sauce on pan bottom.
- 6
Lay no-boil noodles, cutting to fit.
- 7
Add layer of sauce, then chicken, then half the vegetables.
- 8
Crumble ricotta over vegetables, then half the mozzarella and Parmesan.
- 9
Repeat layering from noodles through cheeses.
- 10
Place pan on cookie sheet and bake 40 minutes.
- 11
Butter French bread, sprinkle with garlic salt, bake 8 minutes until crusty.
- 12
Cool lasagna 10 minutes before serving.
Tips
Place baking sheet under lasagna pan to catch sauce overflow and prevent oven mess.
Crumble ricotta with your fingers rather than stirring to create pockets of creaminess throughout layers.
Good to Know
Cover tightly with foil or transfer to airtight container. Refrigerate up to 4 days. Reheat covered in 350F oven until warmed through, about 20-25 minutes.
Assemble lasagna completely, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to bake time if starting from cold.
Cut into portions, plate with garlic bread slice. Pairs well with simple green salad or roasted vegetables on the side.
Common Mistakes
Do not skip the cookie sheet underneath to prevent sauce overflow from burning the oven floor.
Do not skip cooling 10 minutes before serving or layers will slide apart.
Use fresh nutmeg if possible to avoid musty flavor that overpowers the cream sauce.
Substitutions
Dairy-Free Swaps
from-scratch alternative
Full guide →General Alternatives
lighter greens or tender option
requires cooking step
FAQ
Can I make this ahead and freeze it?
Yes. Assemble fully, wrap tightly in plastic wrap then foil, freeze up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time and covering with foil if browning too fast.
What if I don't have no-boil noodles?
Use regular lasagna noodles cooked according to package directions, drained and laid flat. The assembled dish will bake the same 40 minutes since noodles are already tender.
How long does leftover lasagna keep?
Stored in an airtight container in the refrigerator, it keeps 4 days. Reheat covered in a 350F oven for 20-25 minutes until warmed through, or microwave individual portions 2-3 minutes.