Alfredo Chicken Lasagna recipe
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Ingredients
- 2 skinless, boneless chicken breast halves 2 tablespoons seasoned salt (such as Mrs. Dash® Italian blend) 2 tablespoons minced garlic, divided 2 (14.5 ounce) cans chicken broth, or as needed 9 lasagna noodles 1 (16 ounce) container ricotta cheese 1 egg dried Italian seasoning, divided 2 (16 ounce) jars Alfredo sauce, or more to taste ½ cup grated Parmesan cheese ¼ teaspoon ground black pepper 3 tablespoons olive oil 1 small white onion, diced ¼ cup chopped baby bella mushrooms 1 (6 ounce) package fresh spinach 1 roma tomato, seeded and chopped 1 (16 ounce) package fresh mozzarella cheese, cubed
Nutrition Info
- 388.2 caloriescarbohydrate: 17 gcholesterol: 70.7 mgfat: 27.6 gfiber: 0.9 gprotein: 19.5 gsaturatedFat: 11.7 gservingSize: -sodium: 1380.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Alfredo Chicken Lasagna
Directions
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Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl, set aside.
Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
Meanwhile, heat oil in a skillet over medium heat, stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic, cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
Preheat the oven to 350 degrees F (175 degrees C).
Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
Bake in the preheated oven until hot and bubbly, about 45 minutes.