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Alfredo Chicken Lasagna Recipe
Alfredo Chicken Lasagna Recipe photo by Taste of Home

Alfredo Chicken Lasagna Recipe

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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.”
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:3 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 3 servings

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

Nutritional 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.

Directions

  1. 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.
  2. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
  3. 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.
  4. 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.
Originally published as Alfredo Chicken Lasagna in Cooking for 2 Fall 2005, p39

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Alfredo Chicken Lasagna

AVERAGE RATING
   (66)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 10, 2015

"Absolutely delicious. I used Bertolli garlic alfredo and mushroom alfredo. I did not use minced garlic due to garlic sauce. I made my own Italian seasoning. I doubled the ingredients for a bigger serving. My family loved it. This will be on the favorite list!"

MY REVIEW
Reviewed Jan. 25, 2015

"Delicious recipe. I usually double it for my family and omit the mushrooms as my boys won't eat them. It's a great change from the traditional lasagna."

MY REVIEW
Reviewed Jan. 8, 2015

"I loved it, although I did make my own alfredo sauce. I doubled the recipe. I've made quite a few times and my husband also loves it"

MY REVIEW
Reviewed Jan. 5, 2015

"This was okay, but not great. We all ate it, but would not make again."

MY REVIEW
Reviewed Dec. 21, 2014

"Great taste, only changes I made were I left out the egg, added some extra garlic"

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