Chicken Alfredo Lasagna
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Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 1 small yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 10 ounces baby spinach
- 3 cups whole milk
- 1 1/2 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 tablespoon dried parsley
- 3 cups rotisserie chicken, shredded
- 4 ounces thinly sliced pancetta, cut into strips, and cooked
- 3 ounces prosciutto, or deli ham, cut into strips and cooked
- 9 ounces oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 3 to 4 basil leaves, for garnish
Instructions
- 1
Gather the ingredients. Preheat the oven to 350 F.
- 2
In a large skillet over medium-high heat add butter, garlic, and onion and cook for 2 to 3 minutes or until the onion becomes translucent.
- 3
Add the spinach and 1 tablespoon of water and stir until it wilts about 1 minute.
- 4
Add milk, Parmesan, ricotta, and parsley. Salt and pepper to taste and stir until incorporated.
- 5
Raise heat to high and heat, stirring occasionally until the mixture comes to a slight simmer and begins to thicken, about 8 minutes. Remove from heat and stir in chicken.
- 6
In a 9 x 13-inch baking dish add a large spoonful of the chicken Alfredo mixture. Layer with noodles, Alfredo mixture, sliced pancetta and prosciutto, then one-third of the shredded mozzarella cheese. Repeat with the remaining ingredients.
- 7
Cover the lasagna with foil and bake for 35 to 35 minutes. Remove foil and broil for 2 to 3 minutes or until cheese is slightly browned and bubbling.
- 8
Top with fresh basil and serve hot.
