Chicken Alfredo Lasagna (Print Version)
# Ingredients:
01 -
6 tender chicken pieces.
02 -
1 tsp of salt.
03 -
A half-teaspoon of black pepper.
04 -
1 tsp of spicy cayenne.
05 -
A teaspoon of garlic powder.
06 -
1 tsp of mixed Italian herbs.
07 -
2 spoonfuls of olive oil.
08 -
5 spoonfuls of butter (unsalted).
09 -
½ onion, chopped finely.
10 -
1 tbsp of minced garlic.
11 -
A tsp of chili flakes.
12 -
5 big spoonfuls of plain flour.
13 -
2 cups whole-fat milk.
14 -
1 cup rich heavy cream.
15 -
A cup of grated Parmesan cheese.
16 -
2 cups fresh spinach, chopped small.
17 -
14 to 15 sheets of lasagna pasta.
18 -
3 to 4 cups of shredded mozzarella.
19 -
Chopped parsley for decoration.
# Instructions:
01 -
Boil the lasagna noodles until firm to the bite. Toss 'em with oil so they don’t stick together.
02 -
Sprinkle seasoning on the chicken tenders. Fry each side for about 5 minutes, let them rest, then dice into chunks.
03 -
Melt butter and cook onions and garlic. Add the seasoning mix and sprinkle flour. Slowly whisk in milk and cream until it’s thick. Finally, mix in spinach and parmesan.
04 -
Build layers of sauce, pasta sheets, chicken, and mozzarella in your dish. Repeat this three times. On top, finish with pasta, sauce, and a final mozzarella layer.
05 -
Cover the dish with foil lightly (toothpicks can keep it off the cheese). Bake at 375°F for 40 minutes. Remove foil and broil for a few minutes to make it golden. Let it cool 15 minutes before eating.
# Notes:
01 -
Tender chicken breasts also work well.
02 -
Grate parmesan yourself for extra flavor.
03 -
Let the dish cool before serving. It slices better this way.