Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

Everyone knows I am a fan of lasagna, and it is actually one of my favorite things to cook.  Traditionally, I make a red sauce lasagna with a combination of beef and sausage, but this particular day, I was craving a lighter, creamier version.  Hence, this Chicken Alfredo Lasagna recipe was born!  This recipe is super easy.  The process is simplified by using a cooked rotisserie chicken from your supermarket’s deli.  Don’t be intimidated by the de-boning process.  Just take a fork and shred all the juicy meat off of the bone, being careful to leave the bones behind (not in your lasagna!).  Then all you do is sauté mushrooms and spinach, layer it all up with creamy Alfredo sauce and lasagna noodles, then bake!  Simple and extremely tasty.  Try it out, and let us know how it turns out in the comments below!



Chicken Alfredo Lasagna
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  1. 16 oz box lasagna noodles
  2. 1 rotisserie chicken, de-boned and shredded
  3. 8 oz package fresh mushrooms
  4. 3 medium cloves of garlic, minced
  5. 1 whole shallot, minced
  6. 8 oz bag fresh spinach
  7. 1 tbsp olive oil
  8. 2 eggs, lightly beaten
  9. 1 tsp dried thyme or Italian seasoning
  10. pepper, to taste
  11. salt, to taste
  12. dash of nutmeg
  13. tbsp grated parmesan cheese
  14. 1/2 tbsp fresh chopped parsley
  15. 2 (16 oz) jars alfredo sauce
  16. 32 oz ricotta cheese
  17. 2 cups shredded mozzarella or Italian blend cheese
  1. Preheat oven to 350 degrees
  2. Soak lasagna noodles in PIPING hot water for 20 minutes, no boiling necessary.
Spinach and Mushroom Sauté
  1. Heat 1 tbsp of olive oil in pan, add minced shallots
  2. When shallots become translucent, add the mushrooms and minced garlic.
  3. Cook until mushrooms are browned and tender.
  4. Add fresh spinach a handful at a time until cooked.
  5. Season with salt and pepper to taste.
  6. Set aside.
For the ricotta mixture
  1. Add ricotta to the lightly beaten eggs.
  2. Add fresh parsley, a tbsp of Parmesan, a pinch of salt and a dash of nutmeg
  3. Stir together until combined.
Building & Baking the Lasagna
  1. Add a thin layer of Alfredo sauce to the bottom of a 9 x 13 baking dish, and top with your first layer of lasagna noodles, overlapping.
  2. On top of the lasagna noodles, add most your shredded chicken (reserving about a one cup for later use), and your spinach and mushroom mixture.
  3. Pour most of your Alfredo sauce over that (reserving half of a jar for later), then top with layer of noodles.
  4. Spoon your ricotta mixture over the noodles and smooth out.
  5. Top with another layer of noodles.
  6. Add your remaining chicken, and remaining Alfredo sauce.
  7. Top with shredded mozzarella or Italian blend cheese and sprinkle with thyme or Italian seasonings.
  8. Bake in preheated oven for 45 minutes, until top is brown and bubbly.
  9. Allow to cool for 15 minutes, then serve.
  1. If you like a saucier lasagna, try heating a jar of marinara or spaghetti sauce and pouring over individual servings. It's a delicious combo!
Two For A Chew

About DC

As a southern gent/ex-military brat, I am a product of downhome cookin’ and international fare. My palate yearns for savory, spicy, cheesy, melty, and exotic flavors… mmmm… sizzle my skillet! #BigSpoon

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