Alfredo Chicken Lasagna

Name: Alfredo Chicken Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 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 large egg, lightly beaten; 1/2 teaspoon Italian seasoning; 1/2 teaspoon dried parsley flakes; 4 lasagna noodles, cooked and drained; 1-1/2 cups shredded part-skim mozzarella cheese

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.”

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 large egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups 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.
Spread 1/2 cup Alfredo mixture in an 8x4-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.

Nutrition Facts

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

Originally published as Chicken Lasagne in Cooking for 2 Fall 2005

Reviews

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Average Rating:

cbenne12

Jun 11, 2018

We added broccoli for a little extra green. We also substituted ricotta in place of cottage cheese. Delicious!
Emalanych

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.
AmyE007

Nov 22, 2015

My family liked this, not my favorite. I am sure the "right" sauce makes a difference
hollym23

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!
tlong26

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!
myjm2day

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.
bernerlover

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
Grace1018

Jan 5, 2015

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

Dec 21, 2014

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

Jan 8, 2014

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