Chicken Alfredo Lasagna (Print Version)
# Ingredients:
01 -
5 tablespoons plain flour.
02 -
2 cups chopped spinach leaves.
03 -
2 cups whole milk.
04 -
1 cup shredded Parmesan.
05 -
½ medium onion, diced finely.
06 -
6 pieces of chicken tenders.
07 -
3 or 4 cups grated mozzarella.
08 -
14-15 sheets of lasagna pasta.
09 -
½ teaspoon black pepper.
10 -
1 teaspoon cayenne pepper.
11 -
1 cup heavy whipping cream.
12 -
1 teaspoon salt.
13 -
2 tablespoons regular olive oil.
14 -
5 tablespoons unsalted butter.
15 -
1 teaspoon chili flakes.
16 -
1 teaspoon garlic powder.
17 -
1 tablespoon crushed garlic.
18 -
1 teaspoon Italian herb mix.
19 -
A sprinkle of chopped fresh parsley for decoration.
# Instructions:
01 -
Season the chicken pieces, cook 5 minutes on each side in a pan, then chop into smaller chunks after resting.
02 -
Cook the lasagna noodles until they're just firm to the bite. Toss them in oil so they won’t stick together.
03 -
Cook onions and garlic in melted butter, toss in flour and spices. Slowly mix in the milk and cream, let it thicken. Add in spinach and Parmesan cheese.
04 -
Start layering with sauce on the bottom, then pasta, chicken, and mozzarella. Repeat three layers. Finish with one more layer of pasta, sauce, and cheese on top.
05 -
Use toothpicks to hold the foil above the dish, then bake at 375°F for 40 minutes. Remove foil, broil for 2-3 minutes till the top is golden. Let cool for 15 minutes.
# Notes:
01 -
Substitute chicken breast if tenders aren’t available.
02 -
Freshly grate Parmesan for the best flavor.
03 -
Let it rest before slicing for cleaner cuts.