Can I use no boil lasagna sheets for sheet pan lasagna?

No boil lasagna noodles do not need to be boiled before adding in to the sauce, but as a result they would be difficult to toss in the chicken alfredo mixture. This method was only tested with regular, boiled lasagna noodles but you could certainly try it.

Can sheet pan lasagna be made the night before?

Yes, spread the lasagna mixture on the sheet pan, add the ricotta, cover with plastic wrap or aluminum foil, and place in the fridge until ready to bake the next day. It may need to bake for a little longer if moving directly from the fridge to the oven.

Is there a vegetarian option for sheet pan lasagna?

Feel free to swap out the shredded chicken for a variety of vegetables. Broccoli, chopped zucchini, fresh spinach, or sliced mushrooms would all make delicious options.

Can sheet pan lasagna be frozen?

Yes, option to cover the lasagna in aluminum foil before or after baking and store in the freezer for up to 3 months. Thaw overnight in the fridge and then bake in the oven until all the cheese melts and it is heated through.

Chicken Alfredo Sheet Pan Lasagna

Description

Our creamy and delicious Chicken Alfredo Sheet Pan Lasagna is the perfect dinner that the whole family will devour!

Ingredients

Scale

15oz ricotta cheese (dairy-free or whole milk)
3 1/2 cups mozzarella cheese, shredded & divided
1 – 1 1/4 cups parmesan cheese, shredded
1 egg
2 tablespoons dried parsley
2 tablespoons fresh oregano, chopped
1 tablespoon Italian seasoning
2 teaspoons lemon juice
1 1/2 teaspoons kosher salt, divided
1 box lasagna noodles, broken in half
1 tablespoon extra virgin olive oil
1/2 sweet yellow onion, diced
1 tablespoon garlic, minced
1 – 1 1/2 cups cooked chicken, shredded
15oz jar of alfredo sauce
1/2 teaspoon ground black pepper

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Instructions

Prep: Preheat oven to 350 degrees F.
Make Ricotta Mixture: In a large bowl, put the ricotta cheese, 1 1/2 cups shredded mozzarella, 1/4 cup shredded parmesan, 1 egg, 2 tablespoons dried parsley, 2 tablespoons chopped fresh oregano, 1 tablespoon Italian seasoning, 2 teaspoons lemon juice, and 1 teaspoon kosher salt. Mix to combine; set aside.
Boil Noodles: Bring a large pot of water to a boil. Add noodles to cook to al dente according to the package directions. Drain and rinse with cold water.
Make Alfredo Mixture: While the noodles cook, bring a large cast iron skillet to a medium-high heat. Add a tablespoon of olive oil and sauté the onion and 1 tablespoon garlic for 1-2 minutes. Add the shredded chicken, alfredo sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Toss to coat.
Add Noodles: Add the cooked lasagna noodles to the Alfredo mixture and toss again.
Bake: Transfer the chicken Alfredo mixture to a deep sheet pan and spread in an even layer. Add large dollops of the ricotta mixture on top. Sprinkle the remaining mozzarella cheese and parmesan cheese over the top. Loosely cover the whole pan with aluminum foil and bake for 20-25 minutes. Remove the foil for the last 5 minutes of bake time.
Optional Broil: If you prefer a golden brown top, feel free to put the sheet pan under the broiler for a little bit. Watch closely because it will brown quickly.
Serve: Let the lasagna cool for a few minutes, cut, and enjoy!

Notes

Gluten-Free: simply use gluten-free lasagna noodles.
Shredded Chicken: option to pick-up a rotisserie chicken or easily make some poached chicken.
Storage: leftovers can be kept in an airtight container in the fridge for 4-5 days.

Nutrition

Serving Size: 6oz
Calories: 352
Sugar: 5 g
Sodium: 718.4 mg
Fat: 9.2 g
Carbohydrates: 37.1 g
Fiber: 5.5 g
Protein: 25.6 g
Cholesterol: 54.8 mg