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white (chicken alfredo) lasagne

★★★★★ 1
a recipe by
Dietricha Durtschi
Jefferson City, MO

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!

★★★★★ 1
serves 6-8
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For white (chicken alfredo) lasagne

  • 1/2 pkg
    lasagna noodles, uncooked
  • 1 1/2 qt
    heavy whipping cream
  • 2 1/2 stick
  • 6-8 clove
    garlic, minced
  • 6 Tbsp
    cream cheese
  • 3/4 tsp
    sea salt
  • 2 c
    parmesan cheese
  • 1/2 c
    romano cheese, grated
  • 5 lg
    chicken breast halves, skinless and boneless, cut in 1/2 inch cubes
  • 1 tsp
    garlic powder
  • 1/4 tsp
    sea salt
  • 1 pkg
    spinach, fresh
  • 2 bunch
    asparagus, fresh, chopped
  • 2 c
    mushroom pieces, fresh
  • 2 pkg
    ricotta cheese, whole milk
  • 1/2 md
    onion, chopped
  • 4 clove
    garlic, minced
  • 1-2 lg
    rosemary sprigs, leaves only (chopped)
  • 1 tsp
    sea salt
  • 6--8 c
    mozzarella cheese
  • 2 lg
    eggs, beaten

How To Make white (chicken alfredo) lasagne

  • 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.
  • 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/).
  • 3
    Mix together ricotta cheese, onion, garlic, rosemary, salt, mozzarella cheese, eggs. Save some mozzarella and rosemary for the topping.
  • 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.
  • 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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