Chicken Alfredo Lasagna
- Number of Servings: 6
Ingredients
4 T. butter4 T. flour2 t. lemon juice1/4 t. red pepper flakes1 t. parsley1 t. garlic salt1/4 c. parmesan cheese2 c. milk or half and half1 carton button mushrooms, cleaned and chopped2 cooked chicken breasts, shredded (I used leftover chicken from this)1 lb. mozzarella cheese16 oz. ricotta cheese1 box lasagna noodles (I used the no boil kind)*You can also add any veggies to this...I added some broccoli that needed to be eaten up*
In a large saucepan on LOW heat, melt butter, and add flour. Whisk this mixture for a few minutes and it will become your roux. Slowly stir is milk or half and half and lemon juice, continue whisking for 4 minutes. After this starts to thicken a bit, add in mushrooms, chicken and all seasonings.
In a separate bowl mix ricotta cheese and parmesan cheese. I opted to also add a little garlic salt to this mixture as well.
Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Line bottom of pan with small amount of white sauce, then start layering - noodles, ricotta, white sauce, mozzarella cheese, until layered to the top of the pan. Bake for 40 minutes or until bubbly and brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ETT2640.
In a separate bowl mix ricotta cheese and parmesan cheese. I opted to also add a little garlic salt to this mixture as well.
Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Line bottom of pan with small amount of white sauce, then start layering - noodles, ricotta, white sauce, mozzarella cheese, until layered to the top of the pan. Bake for 40 minutes or until bubbly and brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ETT2640.
Nutritional Info Amount Per Serving
- Calories: 528.1
- Total Fat: 25.0 g
- Cholesterol: 73.9 mg
- Sodium: 589.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 1.7 g
- Protein: 36.4 g
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