Chicken Alfredo Lasagna For Two (Or Three)

30m
Prep Time
40m
Cook Time
1h 10m
Ready In

Recipe: #4148

January 17, 2012



"Use your own homemade or purchased favorite Alfredo sauce, Buitoni works great!"

Original is 3 servings

Nutritional

  • Serving Size: 1 (881.1 g)
  • Calories 1317.5
  • Total Fat - 83.1 g
  • Saturated Fat - 34.8 g
  • Cholesterol - 338.7 mg
  • Sodium - 2872.8 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 5.6 g
  • Sugars - 15.1 g
  • Protein - 85.2 g
  • Calcium - 1321.5 mg
  • Iron - 5.3 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Grease an 8 x 4 or a 9 x 5-inch loaf pan. Spread about 1/2 cup of alfredo sauce into bottom of the loaf pan (you don't need much sauce just to coat the bottom of the dish). In a bowl combine the ricotta cheese with 1/4 cup Parmesan cheese and next 5 ingredients then season with salt and pepper to taste; set aside.

Step 2

In a large skillet saute the chicken, mushrooms and onion in 2 tablespoons oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in 1 1/2 cups Alfredo sauce, bring to a boil. Reduce heat; simmer uncovered stirring for 5 minutes or until thickened.

Step 3

TO ASSEMBLE; 1) layer two cooked noodles into bottom of the pan (trimmed to fit pan if needed). 2) Half of the ricotta cheese mixture. 3) Half the chicken/alfredo mixture. 4) One cup mozzarella cheese. 5) Sprinkle with remaining 1/4 cup Parmesan cheese. Repeat the layers (the top will have the remaining 1 cup mozzarella cheese NOT Parmesan cheese)

Step 4

Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Uncover; bake 10 minutes more. Let stand for 15 minutes before cutting.

Tips


No special items needed.

0 Reviews

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