This Chicken Alfredo Lasagna is one of my most requested meals by family and friends. It is thick, creamy, and a very hearty meal. You can add spinach and artichokes to boost your greens and veggies. In this recipe I used 1 stick of butter and 1 Cup of flour but if you would like a thinner sauce then you could cut the flour down to 3/4 Cup. I also used chicken broth with 1 Cup of heavy cream, but half and half, or milk could also be substituted to reduce calories.
Chicken Alfredo Lasagna
For Sauce:
1 stick of butter
1 cup of flour (3/4 cup of flour for thinner sauce)
2 cloves of garlic minced
4 cups of chicken broth
1 cup of heavy cream (half and half or milk can be substituted)
2 cups of grated parmesan cheese
1/2 tsp of cracked black pepper
8 chicken tenderloins, cooked and shredded
1 cup of ricotta cheese
2 tbsp of dried parsley
12 lasagna noodles cooked
4 cups of shredded mozzarella
To assemble, place a cup or so of the alfredo sauce in bottom of a lasagna pan. Add 3 lasagna noodles on top of sauce, then add chicken mixed with ricotta cheese and parsley. Then add a handful of mozzarella, and finally spread some alfredo sauce over mixture, then repeat until pan is full and you end up with a plain lasagna noodle layer. Add remaining sauce and cheese. Then cover and bake in a 350 degree oven for 30 minutes, uncover and bake 15 to 20 more minutes or until the cheese begins to get golden brown and everything is hot and bubbling. Try to let it cool for 30 minutes before cutting just so it can set.
For a video tutorial visit my YouTube channel.
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