Alfredo Chicken Lasagna
There are more complicated and labor intensive lasagna recipes out there, but I like to simplify and combine steps so lasagna actually happens in my life! Most recently, I tried a alfredo chicken lasagna because I had alfredo sauce and chicken on hand instead of beef and marinara sauce. It was a fun switch! I pre-made this in the morning and baked it in the afternoon. I also used oven-ready noodles I had found at Birch, which was another new attempt for me. They worked great - although I wouldn’t recommend pre-making with oven-ready noodles. If you’re using regular noodles you could totally prep ahead and bake later! Enjoy trying new things, and have fun. If it doesn’t work out, you learned something!
What You’ll Need
16 oz. Cottage cheese or ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese, or other cheese (I replaced mozzarella and Parmesan with one of the soft spreadable cheeses we’ve been finding in the warehouse!)
1 large egg
3 cups baby spinach, chopped
¼ tsp freshly cracked black pepper
2 cups shredded cooked chicken
1 jar Alfredo pasta sauce
8 sheets oven-ready lasagna, or cooked lasagna noodles, prepared according to package instructions
1/2 cup shredded mozzarella for topping
How to Make It
Preheat oven to 375.
Combine cottage cheese, mozzarella, Parmesan, egg, spinach, pepper, and chicken.
Prepare a 9x13 baking dish with pan spray, then spread 1/2-1 cup of the Alfredo sauce on the bottom of the pan.
Make a layer of lasagna noodles, followed by a layer of 1/3 the cheese/chicken/spinach mixture, followed by a layer of sauce.
Continue layering in this order two more times, finishing with the last of the sauce on top. If you have extra shredded mozzarella or Parmesan on hand, sprinkle some on top here.
Bake for 25 minutes or until cheese is melted. Broil for 3 or 4 minutes to get the cheese brown and bubbly!
