NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Chicken Alfredo Lasagna

Serves 12
12 lasagna noodles
1 T. olive oil
1 T. butter
1 T. chopped garlic
1/2 small red onion, chopped
8 oz. fresh mushrooms
1 can artichokes (roughly chopped)
1 T. chopped fresh parsley
1 T. chopped fresh basil
1 pkg. (10 oz.) frozen chopped spinach
(thawed and squeeze dried)
1 tsp. salt
1/2 tsp. course ground black pepper
2 c. cooked chicken breast, cubed
3 1/2 c. alfredo sauce (or 1 jar)
2 c. part-skim ricotta cheese
1 c. mozzarella cheese
1 c. fresh parmesan cheese

Prepare lasagna according to package directions. Drain and rinse in cold water. Drain well. Preheat oven to 375º. Meanwhile in a large skillet over medium heat, heat olive oil and butter and sauté garlic, onions, mushrooms, artichokes, spinach, parsley and basil. Season with salt and pepper. Stir frequently while cooking for 10 minutes. Add cooked chicken and warm through. Turn heat off. Prepare a 13x9x2 pan by spreading 1 1/2 c. alfredo sauce over the bottom. Place 4 noodles over the sauce and spread about 1 c. ricotta cheese, topped with 1 c. spinach and chicken mixture. Sprinkle 1/3 c. of each of the cheeses. Arrange 4 more lasagna noodles into the pan and repeat layering steps. Cover pan with foil and bake 40 minutes. Let stand 10 minutes prior to cutting and serving.

Linda Williams - Woodstock, VA


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