Alfredo Chicken Lasagna

By norkiebean

This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. “I've served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.”

SERVINGS: 3

CATEGORY: Main Dish

Ingredients

• 6 ounces boneless skinless chicken breast, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup Alfredo sauce
• 3/4 cup 2% cottage cheese
• 1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
• 1 egg, lightly beaten
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley flakes
• 4 lasagna noodles, cooked and drained
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Details

Servings 3

Preparation

Step 1

In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.