Friday Feast: Chicken Alfredo Lasagna

After a longer-than-anticipated hiatus, we’re back on track with the Friday Feast.
And so many of our friends and family members were generous to provide fabulous meals to us the first few weeks after Chad’s surgery. We are forever thankful.

I’ve been back in the kitchen for a while now, but my exhaustion didn’t do much for a real menu. We’ve been eating out of convenience. If it was quick and easy, it was on the table. After all, our family can only eat so many cans of Spaghetti-os before the day-glo orange food coloring starts to affect your vision. I’m pretty sure that my children don’t have an orange glow reminiscent of Oompa-Loompas.

Last week, I made one of my favorite meals. It felt good to prepare something from scratch, and even though this recipe can be a little labor intensive in the beginning, it’s well worth it in the long run.
Make it. You’ll see what I mean…


Chicken Alfredo Lasagna

Alfredo Sauce Ingredients
1/2 cup butter
2/3 medium onion, chopped
2/3 tsp minced garlic
1/3 cup all purpose flour
3/4 tsp salt
1 1/3 cups chicken broth
1 cup milk
2/3 cup Mozzarella cheese
1/2 cup Parmesan cheese
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground pepper

The Rest of the Ingredients
Lasagna noodles
1 1/3 cups Ricotta cheese
1 1/3 cups cooked chicken breast, cubed
10 oz fresh spinach
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small carton fresh mushrooms, sliced
2 tsp parsely

Preheat your oven to 350 degrees.
Cook noodles 8-10 minutes. Drain and set aside.

Sauce: Melt butter in a large sauce pan.
Saute onions and garlic.
Stir in flour and salt, simmer until bubbly.
Mix in broth and milk, stirring for 1 minute.
Stir in 2/3 cup of Mozzarella and 1/2 c up Parmesan.
Season with herbs. Stir well. Set aside.

Filling: In another saucepan, saute peppers in EVOO.
Saute until crisp-tender. Add mushrooms and chicken.
Saute for about 3-5 minutes.

Spread 1/3 sauce on bottom of a 9×13 baking dish.
Layer noodles, chicken mixture, ricotta,
Layer noodles, sauce, spinach.
Add remaining Mozzarella and Parmesan.
Top with remaining noodles, then sauce.
Sprinkle with 1/4 cup Parmesan.

Bake 45 minutes.

This entry was posted in Cooking, featured. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *