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Chicken Alfredo Lasagna For Two (Or Three)

Created by KittenCal on January 17, 2012

1 large chicken breasts, cut into bite-size pieces (or 2 small)
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped yellow onion
1 garlic clove, minced (if your alfredo sauce already has lots of garlic flavor then omit the garlic)
2 tablespoon olive oil
1 tablespoon all-purpose flour
2 cups prepared alfredo sauce, divided
1 (8 ounce) container ricotta cheese

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.