White Chicken Lasagna
"A white lasagna featuring ground chicken and a mild flavor. I use Sargento 6-cheese italian blend (mozzarella, parmesan, romano, fontina, provalone, and asiago) for the 4 cups cheese. I use Classico roasted red pepper alfredo sauce for the 15 oz alfredo."
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 1 lb ground chicken
- 4 cups mozzarella cheese
- 15 ounces ricotta cheese
- 15 ounces alfredo sauce
- 10 ounces cream of chicken soup
- 1 1⁄4 cups milk
- 4 cups uncooked chopped spinach
- 2 eggs
- 9 ounces no-boil lasagna noodles
- 1 cup chopped sweet onion
- 1⁄2 cup parmesan cheese
- 2 minced fresh garlic cloves
- 4 tablespoons olive oil
- parsley
- oregano
- basil
- salt
- pepper
- cooking spray
directions
- Preheat oven to 375 degrees.
- With 2 tablespoons of oil, sauté chopped spinach. Add salt, pepper, and herbs to taste. Set aside when done.
- With remaining 2 tablespoons of oil, fry the onion and garlic. Add chicken. Add salt, pepper, and herbs to taste.
- Mix 2 cups mozzarella with ricotta cheese and parmesan in large mixing bowl. Beat eggs and add to cheese mixture.
- Mix alfredo sauce, cream of chicken, and milk in separate medium mixing bowl. Blend well.
- Once spinach cools, add to cheese mixture and stir well.
- Grease a 13"x9" casserole.
- Spread 1 cup of sauce mixture on bottom of pan.
-
Layer ingredients in the following order:
- 1/4 of lasagna noodles.
- 1/3 of cheese mixture.
- half of meat mixture.
- 1 cup mozzarella.
- 1 cup sauce.
- 1/4 lasagna noodles.
- 1/3 cheese mixture.
- 1 1/2 cups sauce.
- 1/4 lasagna noodles.
- remaining cheese mixture.
- remaining meat mixture.
- 1 cup sauce.
- final 1/4 lasagna noodles.
- remaining sauce.
- remaining 1 cup mozzarella.
- Bake covered with foil approximately 1 hour. Uncover and let top layer of mozzarella brown 5 minutes. Allow to cool 15 minutes.
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