Description

This Chicken Alfredo Lasagna with Boursin is a rich and creamy comfort dish that combines tender shredded chicken, fresh spinach, and luscious Boursin garlic and herb cheese in a velvety Alfredo sauce layered between tender lasagna noodles. Baked to perfection with mozzarella and ricotta cheeses, it’s an indulgent and satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

Lasagna Base

12 lasagna noodles, uncooked
Unsalted butter, for greasing the baking dish

Sauce and Filling

3 tablespoons unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup chicken or vegetable broth
1 (5.3 oz) container Boursin garlic and herb cheese
Kosher salt, to taste
Ground black pepper, to taste
4 cups cooked, shredded chicken
3 ounces fresh spinach
15 ounces whole milk ricotta cheese
2 cups shredded mozzarella cheese
Fresh Italian parsley, for garnish

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Instructions

Preheat Oven and Prepare Dish. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil to prevent sticking and set aside.
Parcook Lasagna Noodles. Bring a large pot of salted water to a rolling boil over high heat. Add the uncooked lasagna noodles carefully and boil for 4 minutes, stirring occasionally to keep them from sticking. Use tongs to remove the noodles and lay them out flat on parchment or wax paper to cool and prevent sticking while you prepare the sauce and filling.
Make the Alfredo Sauce. In a large skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and broth, then increase heat to medium-high and bring the mixture to a simmer. Cook for 5 to 7 minutes, stirring frequently, until the sauce begins to thicken and bubbles gently. Scrape down the sides of the pan to incorporate all flavors.
Incorporate Boursin Cheese. Add the Boursin garlic and herb cheese to the simmering cream sauce. Stir continuously for 2 to 3 minutes until the cheese melts completely and the sauce is smooth. Season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Remove from heat and set aside.
Prepare Chicken and Ricotta Mixtures. In a medium bowl, combine the shredded chicken, fresh spinach, and half a cup of the Alfredo sauce. Toss thoroughly until everything is well coated. Adjust seasoning with salt and pepper as needed and set aside. In a separate small bowl, mix the ricotta cheese with ½ teaspoon salt and ¼ teaspoon pepper until well blended.
Assemble the Lasagna. Spread ⅓ cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Layer 3 lasagna noodles horizontally across the dish. Spread one-third of the ricotta mixture over the noodles, then add one-third of the chicken-spinach mixture. Sprinkle ½ cup of shredded mozzarella over the chicken layer. Repeat these layers two more times. Finally, add a top layer of noodles, spoon the remaining Alfredo sauce over them, and finish with the remaining ½ cup mozzarella cheese.
Bake the Lasagna. Cover the baking dish tightly with aluminum foil. Bake on the middle oven rack at 375°F for 20 minutes. Afterward, remove the foil and bake uncovered for an additional 10 minutes to brown the cheese on top.
Rest and Serve. Remove the lasagna from the oven and let it cool for 10 minutes, which helps it to set and makes it easier to slice. Garnish with fresh Italian parsley, then cut into portions and serve warm.

Notes

This lasagna is incredibly rich and creamy thanks to the Boursin cheese—perfect for a comforting family meal.
Parcooking the noodles prevents them from becoming mushy during baking and ensures even texture.
Feel free to substitute fresh spinach with kale or add mushrooms for extra flavor.
Letting the dish rest after baking helps in slicing neat pieces and enhances the flavors melding together.

Nutrition

Serving Size: 1 serving
Calories: 665 kcal
Sugar: 2 g
Sodium: 593 mg
Fat: 48 g
Saturated Fat: 29 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 190 mg