Creamy Chicken Alfredo Lasagna
How to make Creamy Chicken Alfredo Lasagna
Ingredients
Alfredo Sauce:
3 cloves garlic, minced
½ cup (1 stick) butter
¼ tsp nutmeg
1 cup chicken broth (or vegetable)
1 cup heavy cream
Juice of ½ lemon
1 ½ cups grated parmesan cheese
Ricotta Layer:
14 oz ricotta cheese
½ cup pesto
1 large egg, lightly beaten
Lasagna Layers:
1 cup fresh baby spinach
1 box lasagna noodles
2–3 cups shredded mozzarella cheese
2–3 cups cooked and shredded chicken
3 tablespoons fresh parsley
Instructions
Start by cooking the lasagna noodles as, per the instructions on the package. Once cooked drain them. Set them aside.
Next prepare the ricotta layer by combining ricotta cheese, pesto and a beaten egg in a bowl. Mix everything together until well combined.
For the Alfredo sauce melt butter in a pan over low heat. Add minced garlic. Stir in chicken broth and cream gradually followed by parmesan cheese to ensure smoothness. Add nutmeg and lemon juice while stirring continuously. Be careful not to let it come to a boil.
To assemble the lasagna begin by spreading a layer of Alfredo sauce at the bottom of a 9×13 inch pan. Then create layers using noodles, ricotta mixture, shredded chicken, baby spinach leaves, mozzarella cheese and more sauce. Repeat these layers until you’ve used up all your ingredients. Finish with another layer of sauce on top along with mozzarella cheese and fresh parsley, for added flavor.
Cover the pan with foil. Bake it at 350°F for 30 minutes to allow everything to cook through. After that time has elapsed, remove the foil. Continue baking for 15 to 20 minutes or until the internal temperature reaches 165°F.
Once done baking let it cool slightly before slicing it into servings. Enjoy your cheesy creation!
