Lasagna: Chicken Alfredo Lasagna

By NicoleS

Ingredients

• Alfredo Sauce:
• 1/2 cup (1 stick) butter
• 2 cups heavy cream
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups chopped, cooked chicken
• 1/2 container (6 ounces) small curd cottage cheese
• 1 large egg
• 1/8 cup grated Parmesan cheese
• 1/2 package frozen spinach, thawed and squeezed dry
• 1/2 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 t dried basil, divided
• 1/8 t black pepper
• dash nutmeg
• 1/2 package lasagna noodles
• 2 cups shredded mozzarella cheese, divided

Details

Servings 4

Preparation

Step 1

Preheat oven to 375°F. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.

Melt the butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick.
When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese.

Combine the alfredo sauce with the chicken. Set aside. Combine the cottage cheese, Parmesan, spinach, onion, garlic, egg, 1/2 t basil and pepper in a medium bowl. Mix well. Set aside.

Spread 1/2 cup chicken mixture in the bottom of the prepared baking dish. Cover with noodles, placing them crosswise in the baking dish. Spoon 1/2 cup cottage cheese mixture over the noodles. Spread 1/2 cup chicken mixture evenly over the cottage cheese mixture, completely covering the noodles. Sprinkle with 1/2 cup mozzarella. Repeat the layers twice. Top with the remaining noodles. Spread the remaining chicken mixture over the noodles. Top with the remaining mozzarella. Sprinkle with the remaining basil.

Cover the lasagna with aluminum foil. Bake for 50 minutes. Uncover and bake until bubbly and the mozzarella is lightly browned, 10-15 minutes longer. Let stand for 10 minutes before serving.