Chicken and Italian Sausage Alfredo Lasagna

There is nothing low-calorie or low-fat about this Chicken and Italian Sausage Alfredo Lasagna recipe. It’s jam packed with cheese, cream, and as my son puts it, “it’s what Alfredo Lasagna should taste like.” He had the leftovers today as the hubby enjoyed it on New Year’s Eve. I’ll have to take their word for it because I didn’t make a vegetarian version. Changing it to vegetarian would be easy though – maybe next time.

You can’t really mess up this Chicken and Italian Sausage Alfredo Lasagna recipe and you can make it your own by adding chopped fresh spinach, sliced mushrooms, or other veggies.

Chicken and Italian Sausage Alfredo Lasagna
Heavy cream, mozzarella, Parmesan, and ricotta cheese make this for an artery-clogging dish. Enjoy it sparingly! Prep time: 45 mins Cook time: 45 mins Total time: 1 hour 30 mins Serves: 8
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  • 2 Tbl Olive Oil (divided)
  • 2 cloves garlic (divided)
  • 1 yellow onion, chopped (divided - about 1 cup total)
  • 2 boneless, skinless chicken breasts - cut into bite sized pieces
  • 1 pd mild Italian bulk sausage
  • 1 tsp Paprika (smoked or regular)
  • 2 Tbl dried Italian Seasoning (divided)
  • 9-12 Lasagna Noodles (not oven-ready or no-boil)
  • 1 qt heavy whipping cream
  • 3-1/2 c Parmesan Cheese - divided
  • 1 tsp
  • 16 oz Ricotta Cheese
  • 1 egg
  • 15 oz mozzarella cheese
  1. Preheat oven to 375 - makes 1 13x9" pan
  2. In a frying pan on medium heat add 1 T Olive Oil. When heated, add 1 clove garlic and half of the chopped onions and cook until translucent (about 2 minutes). Add chicken, bulk sausage, 1 tsp Italian Seasoning, and Paprika. Cook until meat is cooked thoroughly.
  3. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside in single layer so they don't stick together.
  4. In a small bowl combine Ricotta Cheese, egg, and 1 T Italian Seasoning - set aside.
  5. In a saucepan over medium heat - use remaining Olive Oil (1T), 1 clove garlic, and remaining onions. Heat until translucent. Add heavy whipping cream. When warmed, add 2-1/2 cups shredded Parmesan. Cook stirring constantly until cheese melts but DO NOT ALLOW TO BOIL - turn the heat down if it gets too warm.
  6. Assembly: Put a thin layer of white sauce on the bottom of your 13x9" pan. Top with enough noodles for a single layer. I use wide-lasagna noodles so it takes 3 to do each layer for a total of 9 noodles.
  7. Top the noodles with ½ of the Ricotta Cheese mixture
  8. Add ½ of the meat
  9. Add ⅓ of the Mozzarella Cheese and sprinkle with scant tsp Italian Seasoning
  10. Repeat and finish with white sauce, reserved Parmesan, Mozzarella, and sprinkle with scant tsp of Italian Seasoning
  11. Bake at 375 degrees for 45 minutes. If the top starts to brown too much, cover in foil. Remove from oven and let sit 15 minutes before cutting.