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Ingredients
| salted butter: 0.75 lb |
| half and half cream: 5 cups |
| parmesan cheese (grated): 4 cups |
| garlic: 3 cloves |
| cornstarch: 1/3 cup |
| chicken breasts: 4 breasts |
| pasta (lasagna): 1 lb |
| ricotta cheese (whole milk): 1 lb |
| mozzarella cheese, whole milk: 1 lb |
| spinach: 4 cups |
Chicken Alfredo Lasagne
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Bake the chicken breasts until done all the way through, I used frozen breasts and it took about 45 minutes at 400 degrees.
- Start the Lasagne noodles to boiling.
- Combine in a large saucepan the butter and 4 cups of the half and half, bring almost to a boil then add the Parmesan cheese and garlic.
- Mix 1 cup of half and half with the corn starch and blend well.
- Add the corn starch mixture to sauce pan and stir constantly until the cheese is melted the sauce has thickened.
- Remove from heat.
- Drain the lasagne noodles when they are tender.
- Dice the chicken into 1" cubes.
- Spray a 9x13 pan with cooking oil and then lay down one layer of noodles,
- 1/3 of the chicken, mozzarella, ricotta, spinach and 1/4 of the sauce.
- repeat 3 times.
- put a final layer of noodles on top and cover with the remaining sauce.
- cover with aluminum foil. At this point you can put in the refrigerator for cooking the next day.
- When ready, preheat oven to 375 and bake for 1 hour.
- Let it cool a little then cut into squares and serve.