Description
This Air Fryer Chicken Alfredo Lasagna is a creamy, cheesy, and perfectly layered dish combining tender shredded chicken, spinach, and rich Alfredo sauce with tender lasagna noodles. Leveraging the air fryer, this recipe delivers a golden brown, bubbly lasagna in just 45 minutes, making it a delicious and convenient twist on a classic Italian favorite.
Ingredients
Chicken Mixture
- 4 cups cooked shredded chicken
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- Salt and pepper, to taste
Alfredo Sauce
- ¼ cup unsalted butter
- 4 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Italian seasoning
- 2 cups shredded mozzarella cheese
- 2 cups chopped spinach
- Salt and pepper, to taste
Other Ingredients
- 14-15 lasagna sheets (about 1 pack), boiled until pliable
- 1 cup ricotta cheese (optional)
- 1 cup Parmesan cheese
Instructions
- Prepare the Lasagna Sheets: Boil the lasagna sheets in water for a couple of minutes until they start being pliable, or follow package instructions if they differ. Reserve them spread out on a big tray to prevent sticking.
- Grease the Baking Pan: Lightly grease a 9″ x 13″ baking pan and set it aside for assembling the layers.
- Season the Chicken: In a bowl, combine cooked shredded chicken with garlic powder, paprika powder, salt, and pepper. Mix until evenly seasoned.
- Make the Roux: In a large skillet or saucepan, melt the unsalted butter over medium heat, then whisk in the all-purpose flour until a thick paste forms, cooking for about 1-2 minutes to remove the raw flour taste.
- Add Garlic and Milk: Stir in minced garlic and gradually add whole milk. Cook for a couple of minutes, stirring frequently until the mixture begins to thicken to a creamy consistency.
- Complete Alfredo Sauce: Add shredded mozzarella cheese, chopped spinach, heavy cream, Italian seasoning, salt, and pepper to the sauce. Stir well and remove from heat. If the sauce is too thick, add a bit more milk to reach desired consistency.
- Assemble the Lasagna: In the prepared baking pan, layer ricotta cheese (if using), seasoned chicken, a portion of the spinach Alfredo sauce, and lasagna sheets. Repeat the layering process, finishing with a final layer of spinach sauce. Top the surface with grated Parmesan cheese.
- Air Fry the Lasagna: Place the assembled lasagna in the air fryer and cook at 160°C (320°F) for 20 minutes, or until the top is golden brown and bubbly.
- Serve: Remove the lasagna from the air fryer and let it rest briefly. Serve warm and enjoy the creamy, cheesy goodness.
Notes
- If you prefer, you can skip boiling the lasagna sheets and use no-boil noodles, adjusting the sauce thickness to ensure they cook properly.
- Spinach can be substituted with other leafy greens like kale or Swiss chard for variation.
- Ricotta cheese is optional but adds creaminess; you can omit or replace it with cottage cheese if desired.
- For a lighter option, use low-fat milk and cheese alternatives.
- Ensure the lasagna is fully cooked and bubbly before serving, as air fryer models may vary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian
