Description

Discover a creamy, flavorful Chicken Alfredo Lasagna made with plant-based cheese and natural ingredients. This comforting dish layers tender chicken, rich Alfredo sauce, and pasta to create a satisfying meal perfect for any occasion. Easily customizable and ideal for family dinners or gatherings, it delivers rich flavors and textures that please every palate.

Ingredients

Scale

Chicken

2 boneless chicken breasts
Salt, to taste
Black pepper, to taste
1 tbsp plant-based butter

Alfredo Sauce

3 tbsp plant-based butter
3 tbsp all-purpose flour
3 cups plant-based milk
2 garlic cloves, minced
2 tsp vegetarian Worcestershire sauce (natural)
1/2 cup Parmesan-style plant-based cheese, shredded
Salt, to taste
Black pepper, to taste
A pinch of nutmeg

Lasagna

12 lasagna noodles (no-boil or traditional boiled)
1 1/2 cups plant-based cheese, shredded
2 cups fresh or frozen spinach, squeezed of excess water
1 tsp natural gelling agent

Seasonings & Optional Add-ins

Salt and black pepper, to taste
Optional: mushrooms, zucchini, or bell peppers (for veggie boost)
Optional: red pepper flakes or cayenne (for spicy kick)
Optional: fresh basil, parsley, or oregano (for herb freshness)

Instructions

Prepare the Chicken: Season the boneless chicken breasts lightly with salt and black pepper. Sauté them in 1 tablespoon of plant-based butter over medium heat until cooked through and golden brown. Once done, shred or chop the chicken into bite-sized pieces for layering.
Make the Alfredo Sauce: In a saucepan, melt 3 tablespoons of plant-based butter over medium heat. Whisk in all-purpose flour and cook for about a minute until a smooth paste forms. Gradually add the plant-based milk while whisking continuously to prevent lumps. When the sauce thickens, stir in minced garlic, vegetarian Worcestershire sauce (natural), Parmesan-style plant-based cheese, salt, pepper, and a pinch of nutmeg. Remove from heat once creamy and luscious.
Cook the Lasagna Noodles: If using traditional noodles, boil according to package instructions until al dente. Drain and set aside.
Assemble the Lasagna Layers: Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Add a layer of noodles, followed by shredded chicken, a handful of spinach, more Alfredo sauce, and a sprinkle of plant-based cheese. Repeat layers until all ingredients are used, finishing with a generous top layer of sauce and cheese.
Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. Remove foil during the last 10 minutes to allow the plant-based cheese to melt and turn golden. Let cool 10-15 minutes before slicing to set the layers.

Notes

Slowly add plant-based milk while whisking to ensure a smooth, lump-free Alfredo sauce.
Squeeze excess moisture from spinach or vegetables to avoid watery lasagna.
Spread ingredients evenly for consistent flavor in every bite.
Allow the lasagna to rest 10-15 minutes after baking to set properly.
Use plant-based cheese that melts well for a creamy finish.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (approx. 1/6 of recipe)
Calories: 380
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 0mg

Keywords: Chicken Alfredo Lasagna, Plant-Based Cheese, Creamy Lasagna, Gluten-Free, Vegetarian Worcestershire sauce (natural)