Chicken Alfredo Lasagna For Two (Or Three)
Recipe: #4148
January 17, 2012
"Use your own homemade or purchased favorite Alfredo sauce, Buitoni works great!"
Ingredients
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.