Now, it’s time to create that creamy Alfredo sauce. Add the heavy cream, dried basil, and a good sprinkle of salt and pepper. Bring it to a simmer, then stir in the Parmesan and ricotta cheeses until they melt into creamy perfection. Stir in the chicken and take it off the heat. If it’s a bit too runny, simmer for a few extra minutes to thicken it up.
Take a spoonful of that Alfredo mixture and spread it lovingly on the bottom of your prepared baking dish. Then, lay down a layer of those soaked lasagna noodles.
Top the first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Keep repeating these layers until you’ve used up all your ingredients, with mozzarella cheese being the crowning glory on top.
Cover that beautiful creation with foil and bake it in the oven for 45 minutes. Uncover it and let it broil for 2-3 minutes if you want that cheesy top to get all golden and glorious.
Let it rest for 10 minutes before digging in. If you fancy, sprinkle some fresh parsley on top for a burst of color and flavor.
There you have it, friends! Emy’s Chicken Alfredo Lasagna, a decadent symphony of flavors and textures that’ll have you coming back for seconds! Enjoy your scrumptious meal!
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