Dear friends, we did it. Ju and I invented a recipe. After perusing the web in search of a good chicken alfredo lasagna recipe, we decided that we liked none of them, closed the browser, and made up our own shopping list, and made the lasagna without a recipe. Lolly came and tried it later and declared that it was one of the best things she’s ever eaten. (Although we may be biased, since we’re siblings and probably have similar taste.) Julian didn’t want me to write down exact amounts (artsy, right-brained critter that he is), but I’m too much a perfectionist, so here’s exactly what we did.
Julian & Charity’s
Chicken Alfredo Lasagna
- Chicken, cooked and shredded (we used a whole rotisserie chicken because we were hungry and didn’t have time cook any other way. Could substitute a package of chicken breasts)
- Olive oil, approx. 2 Tbsp.
- 1 bag spinach
- 1 small onion, chopped
- 4 cloves garlic (I think we used five cloves, but Jonathan said that was excessive)
- 1/2 box lasagna (9-10 noodles)
- 16 oz. ricotta
- Approx. 2 cups/8 oz. mozzarella, sliced or shredded
- 8 oz. mushrooms, thinly sliced
- 1 jar alfredo sauce (yes, yes, I hate using jars of stuff, but it’s necessary here. We used Barilla)
- Grated parmesan cheese — quite a bit (we used about a cup or a little more)
- Basil, parsley, as desired
Preheat oven to 350 degrees. Boil pasta according to package directions. Heat some olive oil in skillet over medium heat; cook onions and garlic with mushrooms. Add spinach; wilt it all. Remove from heat and set aside.
In 9×13 pan, layer as follows:
- Thin layer of sauce.
- Half of ricotta cheese.
- Half of mozzarella.
- Third of parmesan.
- Half of spinach/onions/garlic/mushrooms, and basil and parsley.
- Half of chicken.
- Sauce, sparingly.
- Repeat 2-8.
- Noodles again.
- The rest of the sauce.
- The rest of the parmesan.
Cover tightly with foil and bake at 350 degrees for about 45 minutes. Serve with bread and salad.
Y’all let us know what you think!