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Chicken Alfredo Lasagna

Recipes

It may still be August, but it sure doesn’t feel like summer to me today. The pouring rain and cooler weather has brought out my autumn boots a month too soon, and has awakened thoughts of sweatshirts and comfort food.

For a half-Italian girl like myself, comfort food comes in only two forms: pasta and cheese. When combined, they bring about the best form of ooey-gooey comfort my stomach can imagine. So in today’s blog, I’ll share my ultimate comfort food recipe with you: Chicken Alfredo Lasagna.

My Chicken Alfredo Lasagna not only brings together my two favorite comfort foods, but also brings together two of my favorite pasta dishes. Chicken Alfredo is creamy and fattening, while Lasagna is a slice of Italian heaven. My recipe combines the two for a cheesy pasta dish fit for a rainy day.

Chicken Alfredo Lasanga

Ingredients:

1 box of Lasagna noodles

1 pound of boneless, skinless chicken breasts

4 tablespoons butter, ½ stick

4 tablespoons flour

½ cup fat-free milk

½ cup chicken stock

½ cup Ricotta cheese

1 cup Parmesan cheese, grated

1 (8 oz.) package frozen spinach, thawed and drained

2 cloves garlic, minced

1 tablespoon Oregano

1 tablespoon Basil

Salt and pepper, to taste

Cooking Instructions:

To prepare the Lasagna noodles, I prefer to use a trick my mother taught me, rather than overcook the noodles in boiling water.

Gently place each noodle sheet on the bottom of a casserole dish, as if you were assembling the Lasagna. Slowly pour a ladle-full of boiling water of the noodles, ensuring that all the noodles are covered. Let the noodles sit for 10 minutes, and lightly dry each noodle when you’re ready to build your dish.

As for the chicken, you can purchase a rotisserie chicken or chicken breast at the super market and shred the chicken, or you can boil and shred it yourself.

To make shredded chicken, simply place the boneless, skinless breasts in boiling water or chicken stock and let cook for 20 minutes, or until chicken is fully cooked. Then, let cool and shred. Shredded chicken is easy to make, healthy and versatile. We love it in a variety of dishes, from pasta to quesadillas.

First, you have to make the Alfredo sauce. This Alfredo sauce is super easy to make and is not nearly as fattening as traditional Alfredo sauces. Also, it’s the base I use for my macaroni and cheese sauce—just swap the Ricotta and Parmesan for Cheddar and Jack!

To make the Alfredo sauce, start by gently melting the butter with the garlic in a saucepan on medium-low heat. Once the butter is melted and garlic is aromatic, sprinkle in the flour, one tablespoon at a time while stirring. The butter and flour will combine for a slightly doughy texture. Mix and let cook for a few minutes, until the mixture is light brown. Next, slowly add in your chicken stock and milk, stirring all the while to keep the sauce from getting lumpy. You’ll notice that the sauce will thicken. Once all your liquids are added and stirred in, add the Parmesan and Ricotta cheese. Add Oregano, Basil, salt and pepper to taste, and let the sauce simmer for two more minutes.

Time to assemble! Start by placing a thin layer of Alfredo sauce on the bottom of the casserole dish, followed by a layer of pasta. Next, assemble chicken and spinach atop the Lasagna noodle. Repeat all steps until your dish is full. Top with more Parmesan cheese to create a cheesy layer that bubbles. Bake at 400 for 20 minutes, or until edges of Lasagna begin to brown.

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