Alfredo Chicken Lasagna Recipe

Alfredo Chicken Lasagna Recipe
Photo by: Taste of Home
Rating

100% would make again

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.”

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  • 3 Servings
  • Prep: 25 min. Bake: 40 min. + standing

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 Crisco® Pure 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

Directions

  • 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.

Nutritional Analysis: 1 piece equals 621 calories, 30 g fat (16 g saturated fat), 173 mg cholesterol, 1,014 mg sodium, 40 g carbohydrate, 2 g fiber, 48 g protein.

Alfredo Chicken Lasagna published in Cooking for 2 Fall 2005, p39

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Reviews for Alfredo Chicken Lasagna (16)

Alfredo Chicken Lasagna Recipe

Alfredo Chicken Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Nov. 11, 2009 by mother of 3

The canned sauce is too salty, so I used a homemade Alfredo sauce. It's a nice change from regular lasagna.

Reviewed on Oct. 27, 2009 by TaintedCook

This was wonderful!! I substituted ricotta cheese in place of the cottage cheese-my family loved it. The quickest leftovers ever disappeared.

Reviewed on Oct. 13, 2009 by Markosgirlk

Very rich and creamy. Used chive & onion cottage cheese , added chopped spinach and lowfat alfredo sauce and 2% milk mozzarella cheese.

Reviewed on Sep. 28, 2009 by angel847

I also added spinach . I used low fat chive and onion cottage cheese instead of 2%. My boyfriend hates cottage cheese. He gobbled it up without even knowing it. Already asking me to make it again

Reviewed on May. 29, 2009 by xxxkimberxxx

i used spinach and bell pepper!!! also a pinch of red pepper flakes

Reviewed on Mar. 28, 2009 by acavanaugh

 how about chopped red bell pepper...at least for color?

Reviewed on Mar. 27, 2009 by tuffie007

Would be good with spinach too! Alfredo Chicken Lasagna Florentine... YUM!

Reviewed on Mar. 26, 2009 by MarylNC

very good - I would shred the chicken next time but a keeper! Leftovers are great!

Reviewed on Mar. 25, 2009 by klongino1

This is a delicious recipe... I doubled it and cooked in an 8x8 pan. Very filling too!

Reviewed on Mar. 25, 2009 by Judyco

We would like less fat version--it sounds delicous!

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