Chicken Alfredo Lasagna
Layers of pasta, chicken and 2 kinds of cheese in a creamy Alfredo sauce with spinach and mushrooms.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound boneless, skinless chicken breasts (cut in bite size pieces)
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 small onion (diced)
- 4 ounces mushrooms (sliced)
- 15 ounce jar Alfredo sauce
- 5 ounces fresh spinach (chopped)
- 15 ounces Ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon butter
- 1 box oven ready lasagna noodles
- 1 teaspoon fresh thyme (finely chopped)
- 8 ounces shredded Mozzarella cheese
Directions
- 1
First add the olive oil to large skillet over medium heat then drop in the bite size pieces of chicken and season them with salt, pepper and garlic powder.
- 2
Cook the chicken for 3 minutes then add the onions and mushrooms and continue cooking 3-4 minutes or until onions are softened and chicken is no longer pink inside, stirring occasionally.
- 3
Reduce heat to medium low then pour in the Alfredo sauce (tip: add a small splash of milk or water to get all the sauce out) then fold in the spinach, cook 1 minute and remove from the heat.
- 4
In a small bowl blend the Ricotta, Parmesan and parsley then preheat the oven to 375°.
- 5
Butter an 8 x 8 baking dish then pour ½ cup of the chicken/sauce mixture into the bottom of the dish. Top with a layer of lasagna noodles overlapping slightly then spread about ⅓ of the ricotta over the top. Top with about ⅓ of the chicken/sauce then add about ⅓ of the mozzarella cheese.
- 6
Repeat for a total of four layers finishing with the remaining cheese. Cover with aluminum foil then bake for 25 minutes. Remove the foil and continue baking 10-15 more minutes longer. If you like a browned top (like the photos) broil 1-3 minutes watching it closely so it doesn’t burn. Let the lasagna rest 5-10 minutes then serve.