white (chicken alfredo) lasagne
(1 rating)
I made up this recipe once because my husband loves Alfredo and lasagna so much. The asparagus gives it it's yummy uniqueness. Everybody who has tried it has asked for the recipe. It's easier than regular lasagna because you don't cook the noodles. Enjoy!
(1 rating)
yield
6 -8
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For white (chicken alfredo) lasagne
-
1/2 pkglasagna noodles, uncooked
- THE SAUCE
-
1 1/2 qtheavy whipping cream
-
2 1/2 stickbutter
-
6-8 clovegarlic, minced
-
6 Tbspcream cheese
-
3/4 tspsea salt
-
2 cparmesan cheese
-
1/2 cromano cheese, grated
-
5 lgchicken breast halves, skinless and boneless, cut in 1/2 inch cubes
-
1 tspgarlic powder
-
1/4 tspsea salt
-
1 pkgspinach, fresh
-
2 bunchasparagus, fresh, chopped
-
2 cmushroom pieces, fresh
- THE CHEESE LAYERS
-
2 pkgricotta cheese, whole milk
-
1/2 mdonion, chopped
-
4 clovegarlic, minced
-
1-2 lgrosemary sprigs, leaves only (chopped)
-
1 tspsea salt
-
6--8 cmozzarella cheese
-
2 lgeggs, beaten
How To Make white (chicken alfredo) lasagne
-
1First the Sauce. Over medium-low heat, melt butter in large saucepan. Add cream. Add Parmesan and Romano cheeses a bit at a time, whisking in to melt and keep sauce smooth. Whisk in cream cheese until smooth.
-
2Cook chicken in skillet adding sea salt and garlic powder. When done, drain any juices and add all but 3/4 cup of Alfredo sauce and all vegetables. Cook until mushrooms are done. The sauce should be fairly juicy (the noodles will absorb it/).
-
3Mix together ricotta cheese, onion, garlic, rosemary, salt, mozzarella cheese, eggs. Save some mozzarella and rosemary for the topping.
-
4In a 9 x 13 pan, pour in the 3/4 the cup of Alfredo sauce held in reserve, then put down a layer of lasagna noodles. Then put down a layer of the sauce. Then layer with the ricotta cheese mixture. Continue with your layers until you've reached the top of your pan. Top with Mozzarella cheese and rosemary leaves.
-
5Tent with aluminum foil and bake at 350 degrees for 1 hour to 1 hour 15 minutes until most of the sauces has been absorbed by the noodles. Cool 15 -30 minutes and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT