Creamy chicken alfredo lasagna…this is going on this week’s menu.
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Alfredo Chicken Lasagna
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This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. “I’ve served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.”
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3 ServingsPrep: 25 min. Bake: 40 min. + standing
Ingredients
- 6 ounces boneless skinless chicken breast, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 2 tablespoons chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup Alfredo sauce
- 3/4 cup 2% cottage cheese
- 1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
- 1 egg, lightly beaten
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- 4 lasagna noodles, cooked and drained
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions
- In a large skillet, saute the chicken, mushrooms and onion in oil
- until chicken is no longer pink. Add garlic; cook 1 minute longer.
- Stir in flour until blended; gradually stir in Alfredo sauce. Bring
- to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until
- thickened.
- In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese,
- egg, Italian seasoning and parsley.