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Cheesy Chicken Alfredo Lasagna

Cheesy Chicken Alfredo Lasagna
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Cheesy Chicken Alfredo Lasagna is a delightful twist on the classic Italian dish, combining tender lasagna noodles with creamy Alfredo sauce, succulent chicken, and layers of melted cheese. This rich and comforting meal is perfect for family dinners or special occasions, offering a harmonious blend of flavors and textures that will satisfy your taste buds.

Ingredients

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For the Alfredo Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

For the Ricotta Mixture:

  • 2 cups ricotta cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons pesto sauce
  • Salt and freshly ground black pepper, to taste

For Assembly:

  • 12 lasagna noodles
  • 3 cups cooked chicken, shredded or diced
  • 2 cups fresh spinach, chopped
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Alfredo Sauce:

    • In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
    • Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
    • Gradually whisk in the half-and-half, ensuring a smooth mixture. Continue to cook, stirring constantly, until the sauce thickens, approximately 5 minutes.
    • Stir in the ground nutmeg and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside.

  2. Prepare the Ricotta Mixture:

    • In a medium bowl, combine the ricotta cheese, lightly beaten egg, pesto sauce, salt, and pepper. Mix until well blended and set aside.

  3. Cook the Lasagna Noodles:

    • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, according to package instructions. Drain and set aside.

  4. Assemble the Lasagna:

    • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
    • Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
    • Place 4 lasagna noodles over the sauce, slightly overlapping if necessary.
    • Spread one-third of the ricotta mixture over the noodles.
    • Add one-third of the shredded chicken and one-third of the chopped spinach.
    • Pour one-fourth of the remaining Alfredo sauce over the chicken and spinach layer.
    • Sprinkle with one cup of shredded mozzarella cheese.
    • Repeat these layers two more times: noodles, ricotta mixture, chicken, spinach, Alfredo sauce, and mozzarella cheese.
    • For the final layer, place the remaining 4 noodles on top, cover with the remaining Alfredo sauce, and sprinkle with the remaining mozzarella cheese and grated Parmesan cheese.

  5. Bake the Lasagna:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
    • Once done, remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.

  6. Garnish and Serve:

    • Garnish with freshly chopped parsley and serve warm.

Notes

  • Make-Ahead: This lasagna can be assembled a day in advance. Cover and refrigerate until ready to bake. You may need to add an additional 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
  • Variations: Feel free to add sautéed mushrooms, artichoke hearts, or sun-dried tomatoes for additional flavor and texture.

Nutrition

Find it online: https://cookedbyandy.com/cheesy-chicken-alfredo-lasagna/