Description
A delicious classic lasagna made with layers of cheese, chicken, and a creamy Alfredo sauce.
Ingredients
Scale
- 15 classic lasagna noodles (NOT no-boil)
- 1 pound shredded mozzarella
- 5 tablespoons unsalted butter (may sub half olive oil)
- 8 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 3 cups half and half
- 1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
- 1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
- 2 cups freshly grated Parmesan cheese
- 3 cups shredded Rotisserie chicken
- 2 eggs
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
- 1/2 tsp EACH salt, pepper
- 1/4 teaspoon nutmeg
- 1 14 oz. can artichoke hearts (chopped, patted VERY DRY)
- 16 oz. frozen chopped spinach (thawed, patted VERY DRY)
Instructions
- Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
- Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
- Preheat oven to 350 degrees F.
- Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
- Lightly grease a deep 9×13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
- Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
- Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degrees F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn. Let stand 15 minutes before slicing.
Notes
- For best results, use freshly grated cheeses.
- Make sure to pat the spinach and artichoke hearts very dry to avoid excess moisture in the lasagna.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg