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Dinner for 8

Chicken Alfredo Lasagna

Chicken, spinach, ricotta, noodles, and mozzarella bake together under a creamy homemade Alfredo sauce.

$3.52per serving $$$
40 minstart to table
8servings

AmericanHigh-proteinDinnersCold-weather comfort

Ingredients

  • 2 large eggs
  • 24 oz whole milk ricotta
  • 1 cup sour cream
  • 1 1/2 cups parmesan cheese
  • 1 cup mozzarella
  • 2 package (10 oz) frozen chopped spinach
  • 1/2 cup fresh basil
  • 2 tsp italian seasoning
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup unsalted butter
  • 1/4 cup onion
  • 1 tbsp garlic
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half and half
  • 1 cup chicken broth
  • 1/2 cup parmesan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 lasagna noodles
  • 1 rotisserie chicken
  • 16 oz mozzarella

Steps

  1. Heat the oven to 375 F and boil the lasagna noodles in salted water until flexible, then drain them.
  2. Melt the butter in a saucepan over medium heat, cook the onion and garlic for 2 minutes, whisk in the flour, then add the half-and-half and broth.
  3. Simmer the sauce for 4 minutes, stirring until thickened, then stir in 1/2 cup Parmesan, salt, and black pepper.
  4. Mix the eggs, ricotta, sour cream, 1 1/2 cups Parmesan, 1 cup mozzarella, spinach, basil, Italian seasoning, nutmeg, salt, and white pepper in a bowl.
  5. Layer sauce, noodles, ricotta mixture, and shredded chicken in a 9-by-13-inch baking dish, repeating until used, and finish with sauce and mozzarella.
  6. Bake uncovered for 20 minutes, until bubbling and the center reaches 165 F.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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