white (chicken alfredo) lasagne

Name: White (Chicken Alfredo) Lasagne
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1/2 package(s) lasagna noodles, uncooked; ## THE SAUCE; 1 1/2 quart(s) heavy whipping cream; 2 1/2 stick(s) butter; 6-8 clove(s) garlic, minced; 6 tablespoon(s) cream cheese; 3/4 teaspoon(s) sea salt; 2 cup(s) parmesan cheese; 1/2 cup(s) romano cheese, grated; 5 large chicken breast halves, skinless and boneless, cut in 1/2 inch cubes; 1 teaspoon(s) garlic powder; 1/4 teaspoon(s) sea salt; 1 package(s) spinach, fresh; 2 bunch(es) asparagus, fresh, chopped; 2 cup(s) mushroom pieces, fresh; ## THE CHEESE LAYERS; 2 package(s) ricotta cheese, whole milk; 1/2 medium onion, chopped; 4 clove(s) garlic, minced; 1-2 large rosemary sprigs, leaves only (chopped); 1 teaspoon(s) sea salt; 6--8 cup(s) mozzarella cheese; 2 large eggs, beaten

(1 RATING)

63 Pinches 1 Photo

Dietricha Durtschi

Jefferson City, MO

Updated on Sep 15, 2013

I made up this recipe once because my husband loves Alfredo and lasagna so much. The asparagus gives it it's yummy uniqueness. Everybody who has tried it has asked for the recipe. It's easier than regular lasagna because you don't cook the noodles. Enjoy!

Rate

prep time 15 Min

cook time 1 Hr 30 Min

method Bake

yield 6-8 serving(s)

Ingredients

1/2 package lasagna noodles, uncooked
THE SAUCE
1 1/2 quarts heavy whipping cream
2 1/2 sticks butter
6-8 cloves garlic, minced
6 tablespoons cream cheese
3/4 teaspoon sea salt
2 cups parmesan cheese
1/2 cup romano cheese, grated
5 large chicken breast halves, skinless and boneless, cut in 1/2 inch cubes
1 teaspoon garlic powder
1/4 teaspoon sea salt
1 package spinach, fresh
2 bunches asparagus, fresh, chopped
2 cups mushroom pieces, fresh
THE CHEESE LAYERS
2 packages ricotta cheese, whole milk
1/2 medium onion, chopped
4 cloves garlic, minced
1-2 large rosemary sprigs, leaves only (chopped)
1 teaspoon sea salt
6--8 cups mozzarella cheese
2 large eggs, beaten

How To Make white (chicken alfredo) lasagne

Step 1

First the Sauce. Over medium-low heat, melt butter in large saucepan. Add cream. Add Parmesan and Romano cheeses a bit at a time, whisking in to melt and keep sauce smooth. Whisk in cream cheese until smooth.

Step 2

Cook chicken in skillet adding sea salt and garlic powder. When done, drain any juices and add all but 3/4 cup of Alfredo sauce and all vegetables. Cook until mushrooms are done. The sauce should be fairly juicy (the noodles will absorb it/).
Step 3

Mix together ricotta cheese, onion, garlic, rosemary, salt, mozzarella cheese, eggs. Save some mozzarella and rosemary for the topping.
Step 4

In a 9 x 13 pan, pour in the 3/4 the cup of Alfredo sauce held in reserve, then put down a layer of lasagna noodles. Then put down a layer of the sauce. Then layer with the ricotta cheese mixture. Continue with your layers until you've reached the top of your pan. Top with Mozzarella cheese and rosemary leaves.
Step 5

Tent with aluminum foil and bake at 350 degrees for 1 hour to 1 hour 15 minutes until most of the sauces has been absorbed by the noodles. Cool 15 -30 minutes and enjoy!
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