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Alfredo Chicken Lasagna

Alfredo Chicken Lasagna
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.”
3 ServingsPrep: 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 tablespoon olive oil
  • 1 garlic clove, minced
  • 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 and onion in oil
  • until chicken is no longer pink. Add garlic; cook 1 minute longer.
  • Stir in flour until blended; gradually stir in Alfredo sauce. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until
  • thickened.
  • In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese,
  • egg, Italian seasoning and parsley.
© Taste of Home 2013

2 of 2

Alfredo Chicken Lasagna (continued)

Directions (continued)

  • 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, half of the remaining 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.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013