Chicken Alfredo Lasagna
Equipment
Ingredients
Ingredients
lasagna noodles (uncooked)
12 piece
chicken breast (cooked, shredded)
500 g
ricotta cheese (room temperature)
500 g
mozzarella cheese (shredded)
300 g
parmesan cheese (grated)
100 g
heavy cream (cold)
500 ml
butter (room temperature)
60 g
garlic (minced)
4 clove
spinach (fresh, chopped)
200 g
salt
5 g
black pepper (ground)
2 g
Italian seasoning
5 g
Instructions
Preheat oven
Preheat the oven to 180°C (350°F).
Cook lasagna noodles
Cook lasagna noodles in salted boiling water according to package directions until al dente. Drain and set aside.
Make Alfredo sauce
In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream, season with salt, pepper, and Italian seasoning. Simmer until slightly thickened.
Prepare cheese filling
In a large bowl, mix ricotta cheese with half of the parmesan cheese. Season with salt and pepper.
Sauté spinach
If using spinach, quickly sauté it in a pan until wilted. Set aside.
Assemble first layer
Spread a thin layer of Alfredo sauce in the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles on top.
Add chicken and cheese
Layer shredded chicken, dollops of ricotta mixture, sautéed spinach (if using), and mozzarella cheese. Pour more Alfredo sauce over the layer.
Repeat layers
Repeat the layering process 2 more times, ending with a final layer of noodles, sauce, and remaining mozzarella and parmesan cheese on top.
Bake the lasagna
Cover with foil and bake for 30 minutes. Remove foil and bake for additional 15-20 minutes until cheese is golden and bubbly.
Rest and serve
Remove from oven and let rest for 10 minutes. Slice and serve hot.
Original recipe
Storage
Cover with foil when reheating to prevent drying out
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