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  • 6 chicken breast
  • 1/4 c lemon juice
  • 1/4 c white wine
  • 1 tsp. minced garlic
  • 1 tsp salt
  • 1 tsp. pepper
  • 1 tsp. Italian dried herbs
  • 4 T butter
  • 4 T flour
  • 4 c heavy cream
  • 2 tsp. minced garlic
  • 4 c heavy cream
  • 2 c grated parmesan cheese
  • 2 c ricotta cheese
  • 1 large egg
  • 1 tsp. minced garlic
  • 2 tsp. dried Italian herbs
  • 1/4 c chopped parsley
  • 2 c frozen chopped spinach water removed
  • 4 c mixed grated Italian cheese
  • lasagna noodles as needed



Step 1

. Marinade chicken with 1/4c lemon juice, 1/4c white wine, 1/2c olive oil, 1tsp of minced garlic, salt and pepper

. Make alfredo sauce with the 4T of butter, 4T of flour, 4c of heavy cream, 2tsp. minced garlic, 2c parmesan cheese melt the butter in a sauce pan over low heat, stir in flour and cook for one minute, stir in cream and turn up heat to medium, cook until sauce thickens, stir in 2c parmesan cheese.

. Combine ricotta cheese, 1egg, parsley, salt and pepper, 1tsp. minced garlic, 1tsp. dried Italian herbs, and spinach

. Cook chicken and slice thinly on the bias

. Cook lasagna noodles

. Place some of the alfredo sauce on the bottom of the lasagna baking pan( if it is too thick, adjust the sauce by adding a little more cream into) spread out the sauce coat the pan bottom and begin layering, lasagna,cream, chicken, ricotta, cheese, repeat until pan is filled, cover the top layer with cheese

. Bake at 400 degrees until cheese gets a toasty brown

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