ROTISSERIE ALFREDO CHICKEN LASAGNA
INGREDIENTS
The sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 cup onion small diced
- 10 ounces fresh baby spinach
- 4 cups heavy cream
- 1 1/2 cups grated parmesan, plus more for garnish
- 15 ounces ricotta cheese
- 1 tablespoon Tastic spice*
- 1 teaspoon grated nutmeg
Chicken and Cheese Filling
- 3 cups shredded rotisserie chicken
- 15 Cooked lasagna noodles
- 3 cups shredded mozzarella cheese
DIRECTIONS
Sautee vegetables
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Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
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Now add 10 ounces of fresh spinach and stir until the spinach wilts.
Make the Alfredo sauce
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Then add in 4 cups of heavy cream, 1 1/2 cup of grated Parmesan, 15 ounces ricotta cheese, Tastic, nutmeg and 3 cups of shredded rotisserie chicken.
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Once the heavy cream comes to a slight simmer, remove it from the heat.
Fill your baking dish with noodles and chicken alfredo sauce
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In a 9x13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna sheets. I was able to squeeze about 5 noodles.
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Now add a generous amount of your chicken Alfredo mixture on top of the lasagna sheets and sprinkle on one-third of the shredded mozzarella cheese.
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Repeat layering the lasagna sheets, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna sheets are assembled. Now cover the lasagna with foil and bake at 350 degrees F for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.
- Garnish with additional grated parmesan if desired. Serve with a smile!
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