Chicken Alfredo Lasagna

Ingredients:

For the Alfredo Sauce:

• 1/2 cup unsalted butter
• 2 cups heavy cream
• 4 cloves garlic, minced
• 2 cups grated Parmesan cheese
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

For the Lasagna:

• 9 lasagna noodles
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 2 cups ricotta cheese
• 1 large egg
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Alfredo Sauce:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a simmer, then reduce the heat to low.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
5. Season with salt, pepper, and nutmeg (if using). Simmer for an additional 2-3 minutes, then remove from heat and set aside.

2. Cook the Lasagna Noodles:

1. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.

3. Prepare the Ricotta Mixture:

1. In a medium bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Mix until well combined.

4. Assemble the Lasagna:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the Alfredo sauce on the bottom of a 9×13 inch baking dish.
3. Place three lasagna noodles over the sauce.
4. Spread half of the ricotta mixture over the noodles.
5. Evenly distribute half of the shredded chicken over the ricotta mixture.
6. Sprinkle 1 cup of mozzarella cheese over the chicken.
7. If using spinach, layer 1 cup of spinach over the cheese.
8. Pour about 1/3 of the remaining Alfredo sauce over the layers.
9. Repeat the layers: noodles, ricotta mixture, chicken, mozzarella, spinach (if using), and Alfredo sauce.
10. Finish with a final layer of noodles, the remaining Alfredo sauce, and the last cup of mozzarella cheese.

5. Bake:

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.

6. Serve:

1. Let the lasagna cool for 10-15 minutes before slicing.
2. Garnish with chopped parsley and serve warm.

Tips:

• For extra flavor, add cooked mushrooms or sautéed onions to the layers.
• Make this lasagna ahead of time and refrigerate it for up to 24 hours before baking. Increase the baking time by about 10 minutes if starting from cold.
• To freeze, assemble the lasagna, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen, adding an additional 30-40 minutes to the baking time.

Enjoy your Chicken Alfredo Lasagna!