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Chicken Spinach Shrimp Alfredo Lasagna

Course Casserole, Comfort Food, Dinner
Cuisine Italian
Author Terri


  • 1 cup butter
  • 1 cup onions
  • 6 oz cream cheese
  • 4 cups heavy cream
  • 1 Tbs minced garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cup grated Parmesan cheese
  • 4 cups fresh spinach, I chopped into large pieces
  • 2 chicken breast
  • 1 lb bag small cooked shrimp, frozen
  • 15-18 lasagna noodles
  • 2 cups grape tomatoes
  • 16 oz ricotta cheese
  • 24-32 oz mozzarella, if you love cheese, use 32 oz


  1. Preheat oven to 350°

For The Sauce

  1. In a large sauce pan over low heat, add butter, cream cheese and chopped onions.
  2. Stir and when almost melted, add heavy whipping cream, stir.
  3. Next add garlic, oregano, basil, salt and pepper.
  4. Whisk and cook on low until melted.
  5. Sprinkle in Parmesan cheese and cook until it thickens up a bit, stirring often (approximately 15 minutes).
  6. Add spinach leaves and stir.

For the Chicken and Shrimp

  1. Put chicken breasts into a pan, cover with water and boil until done, then drain, shred and set aside.
  2. Defrost frozen shrimp under cold water for 5 minutes in a strainer.
  3. Cook lasagna noodles to al dente.
  4. While sauce is cooking, cut grape tomatoes in half, set aside.

To Assemble

  1. In a large baking/casserole dish (seriously a roasting pan is more the size you'll need), lightly spray with a non stick spray and add a few large spoonfuls of sauce to bottom of the dish.
  2. Put 5-6 lasagna noodles over sauce.
  3. Spoon 1/3 of the ricotta cheese on top of noodles and spread evenly.
  4. Place half the shrimp on one half of the noodles and half of the chicken on the other side (so one side is shrimp, the other side is chicken).
  5. Add sliced tomatoes on top of both the shrimp and chicken.
  6. Pour 1/3 of the sauce over shrimp and chicken.
  7. Sprinkle with 1/3 of the mozzarella cheese.
  8. Add another 5-6 lasagna noodles, ricotta cheese, remaining shrimp and chicken.
  9. Pour another 1/3 sauce, add 1/3 of the mozzarella cheese.
  10. Add the remaining noodles and on top of the third layer of noodles, add remaining ricotta cheese, sauce and top with remaining mozzarella cheese.
  11. Spray large piece of foil with a non stick spray and cover lasagna (a tip I learned off The Recipe Critic's post, which I NEVER thought about doing before. What a great idea to keep the cheese from sticking).
  12. Place baking dish on a large cookie sheet to catch any liquid spills.
  13. Cook for 60-70 minutes, then remove foil and cook for an additional 10 minutes or so to brown the cheese a bit.
  14. Remove from oven, let rest for a few before serving.
  15. Enjoy!

Recipe Notes

Alfredo Sauce adapted from The Recipe Critic
Recipe mostly from my boss Corrie.