Alfredo Chicken Lasagna Recipe

5 65 68
Alfredo Chicken Lasagna Recipe
Alfredo Chicken Lasagna Recipe photo by Taste of Home
Publisher Photo

Alfredo Chicken Lasagna Recipe

Read Reviews
5 65 68
Publisher Photo
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.”
MAKES:
3 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing
MAKES:
3 servings
TOTAL TIME:
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 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 dish 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.
Originally published as Alfredo Chicken Lasagna in Cooking for 2 Fall 2005, p39

Nutritional Facts

1 piece: 621 calories, 30g fat (16g saturated fat), 173mg cholesterol, 1014mg sodium, 40g carbohydrate (9g sugars, 2g fiber), 48g protein.

  • 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
  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.
  2. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf dish 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.
  3. 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

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Reviews forAlfredo Chicken Lasagna

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Emalanych User ID: 7805947 264315
Reviewed Apr. 4, 2017

"Excellent! I doubled it, added a can of green chilies to the chicken mixture, added a bit of franks buffalo sauce to the ricotta mixture as well as a tub of spreadable cream cheese. I used 2 jars of alfredo sauce. It was perfect."

MY REVIEW
AmyE007 User ID: 6828226 237832
Reviewed Nov. 22, 2015

"My family liked this, not my favorite. I am sure the "right" sauce makes a difference"

MY REVIEW
hollym23 User ID: 8532819 232769
Reviewed Sep. 12, 2015

"Sooo Tasty!! Made it for the first time for my boyfriend and I and we both loved it. Would definitely make it again!"

MY REVIEW
tlong26 User ID: 3912357 220174
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
[email protected] User ID: 7155259 218769
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
bernerlover User ID: 2342652 217237
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
Grace1018 User ID: 7559734 217023
Reviewed Jan. 5, 2015

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

MY REVIEW
myziggygirl User ID: 6360154 215538
Reviewed Dec. 21, 2014

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

MY REVIEW
dvierzen User ID: 7402990 134214
Reviewed Jan. 8, 2014

"Delicious! I made my own alfredo sauce and added spinach, broccoli and zucchini to the dish. My fiance loved it!"

MY REVIEW
mamamarie User ID: 568814 112690
Reviewed Dec. 23, 2013

"Good recipe. I, too, added spinach. I also added more garlic. We like garlic. I also substituted mozzarella cheese for th cottage cheese."

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