How To Make Alfredo Lasagna
Make something delicious out of your leftover rotisserie chicken with this alfredo lasagna recipe. This pasta dish also has spinach for added nutrition.
Ingredients
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
- 10 oz fresh baby spinach
- 4 cups heavy cream
- 1½ cups parmesan cheese, grated
- 15 oz ricotta cheese
- ¼ tsp black pepper
- 1½ tsp salt
- 3 cups rotisserie chicken, shredded
- 15 lasagna noodles, cooked
- 3 cups mozzarella cheese, shredded
Instructions
-
Heat a large skillet to medium-high and add the butter along with the garlic cloves and chopped onion. Cook the onion until it becomes translucent.
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Add the fresh spinach and stir until the spinach wilts. Add in the heavy cream, grated Parmesan, ricotta cheese, black pepper, salt, and rotisserie chicken.
- Once the heavy cream comes to a slight simmer, remove it from the heat.
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In a 9x13-inch deep baking dish, add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in cooked lasagna noodles.
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Add a generous amount of chicken Alfredo mixture on top of the lasagna noodles and sprinkle on ⅓ of the shredded mozzarella cheese.
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Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of the lasagna noodles are assembled.
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Cover the lasagna with foil and bake at 350 degrees F for 35 to 35 minutes. Then, broil uncovered for 2 to 3 minutes to brown the cheese.
Nutrition
- Sugar: 2g
- :
- Calcium: 454mg
- Calories: 739kcal
- Carbohydrates: 33g
- Cholesterol: 220mg
- Fat: 51g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 2g
- Potassium: 369mg
- Protein: 38g
- Saturated Fat: 30g
- Sodium: 955mg
- Trans Fat: 1g
- Vitamin A: 3990IU
- Vitamin C: 9mg
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