My Michelle's Chicken Alfredo Lasagne

"This is a very rich & hearty dish. Preparation is pretty simple but tastes very sophisticated. A cool chick I met on myspace turned me on to it. Enjoy!"
 
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photo by Chef RHT IV photo by Chef RHT IV
photo by Chef RHT IV
photo by Chef RHT IV photo by Chef RHT IV
Ready In:
1hr 10mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 9 barilla no-boil lasagna noodles
  • 3 (10 ounce) jars alfredo sauce
  • 3 tablespoons lemon juice
  • 12 teaspoon pepper
  • 3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil)
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 cup bottled roasted red pepper, drained & chopped
  • 1 (8 ounce) jar sliced mushrooms
  • 1 cup shredded Italian cheese blend
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directions

  • Preheat oven to 325°F
  • Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.
  • Stir in chicken, spinach and red peppers.
  • Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
  • Arrange 3 noodles in bottom of dish.
  • Top with one-third chicken mixture. Repeat layers twice.
  • Sprinkle cheese over the top.
  • Bake for 45-55 minutes or until heated through and cheese is lightly browned.
  • Let stand 15 minutes before cutting.

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Reviews

  1. This was very good! I didn't have any ricotta or cottage cheese, so was looking for a white lasagna dish without those to use up some ground chicken. This worked out great. I did substitute the chicken breasts with some ground chicken breast, and just sauteed a fresh red pepper with the chicken since didn't have any roasted red peppers (and didn't feel like going through the roasting, peeling process). I also threw in a little bit of minced garlic and Italian spice blend while the chicken was browning. It turned out a little bit salty, but I think that was the ready-made refrigerated alfredo sauce I used (Buitolli brand ... first time I have used that, so I think that is where any saltiness came from, since there wasn't any added salt . I usually just make my own alfredo sauce, but had some in my refrigerator from a good sale). I also covered it with foil for the first thirty minutes because I think it would have browned too much without the foil. Browning for just the last 10-15 minutes uncovered worked fine. Thanks for the recipe! My bf HATES ground chicken, but he ate this :)
     
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RECIPE SUBMITTED BY

Divorced father of 2...I love cooking and entertaining, I've been a member here at the Zaar for about 2 years now. In my spare time i love spending time with my kids, cooking, scuba diving, fitness and hunting & fishing. I've worked in the beer business for many years now. My brother and I also own a small construction company. We're looking at doing some internet business ventures also. My favorite cookbook is a regional italian cookbook called "Wining & Dining with John Grisanti". Passions other than my hobbies include Oakland Raider football, St. Louis Cardinal baseball and my "Monday Night Supper Club" where about 10-12 of my friends & I gather to eat, drink & be merry. My deceased grandmother inspired me to cook a few years ago because I felt cooking was going to be a lost art. Hopefully that is changing, with the help of Recipezaar.com and Food Network.
 
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