Creamy chicken alfredo lasagna…this is going on this week’s menu.

Creamy chicken alfredo lasagna…this is going on this week’s menu.

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Creamy chicken alfredo lasagna…this is going on this week’s menu.

В 

В 

Alfredo Chicken Lasagna

Creamy chicken alfredo lasagna…this is going on this week’s menu.

Creamy chicken alfredo lasagna…this is going on this week’s menu.

В 

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.