Chicken Alfredo Lasagna
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
YIELD: 12 servings.
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
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
-
1.
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.
-
2.
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 and seasonings.
-
3.
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.
-
4.
Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.
© 2024 RDA Enthusiast Brands, LLC