Chicken Alfredo Lasagna

Name: Chicken Alfredo Lasagna
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 4 ounces thinly sliced pancetta, cut into strips; 3 ounces thinly sliced prosciutto or deli ham, cut into strips; 3 cups shredded rotisserie chicken; 5 tablespoons unsalted butter, cubed; 1/4 cup all-purpose flour; 4 cups whole milk; 2 cups shredded Asiago cheese, divided; 2 tablespoons minced fresh parsley, divided; 1/4 teaspoon coarsely ground pepper; Pinch ground nutmeg; 9 no-cook lasagna noodles; 1-1/2 cups shredded part-skim mozzarella cheese; 1-1/2 cups shredded Parmesan cheese

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut

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Ingredients

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Directions

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Test Kitchen Tips

Swap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm.

Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do.

Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.

Nutrition Facts

1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.

Originally published as White Sauce Lasagna with Rotisserie Chicken, Pancetta and Prosciutto in Holiday & Celebrations Cookbook 2016

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Stephanie

May 28, 2018

This is good but very rich because of the cheeses and prosciutto.
gigisjewels

Apr 17, 2018

Made for Church potluck and it was a hit! Cheesy and moist! Will make again!
chameleon1257

Jan 28, 2018

Is it possible to make an extra batch and freeze for later?
lettuceleaf

Dec 29, 2017

Fabulous recipe! I used ham in place of the pancetta and prosciutto. My family loved this.
Queenlalisa

Aug 7, 2017

Like the other review I also added extra spices. I added garlic and onion salt. It was pretty good. I couldn't really taste the nutmeg. I added a lot more pepper. I love peppery Alfredo. This is an easy recipe to make.
Jaime

Dec 11, 2016

I had to add a lot more seasoning (salt and pepper) to the sauce and it did take awhile to thicken, but it turned out wonderful! Will definitely make this again in the future.

Chicken Alfredo Lasagna

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