White Chicken Alfredo Lasagna

Not only is this dish packed full of flavor but it's a great family meal, which is always a plus in our home! Creamy, cheesy, and comforting this will recipe will become a weekly must have!

Yield: 6-8 Servings | Cook Time: 30 Mins | Total Time: 1.5 Hours

Ingredients

• Cooking spray

• 12 lasagna noodles

• 2 tablespoon olive oil

• 1 cup chopped onion, chopped

• 1 green bell pepper, chopped

• 1 tbls minced garlic

• 2 cups heavy cream

• 2 cups chicken broth

• 1 cup whole milk

• 1½ cups shredded Parmesan cheese

• 2 cups shredded mozzarella cheese

• 1 teaspoon crushed red pepper flakes

• 1 tbls garlic salt

• 1 teaspoon black pepper

• 1 tbls Italian seasoning

• 8 ounces cream cheese, cut into 6 pieces

• 4 cups baby spinach

• 2 cups cooked shredded chicken

• Fresh parsley, for garnish (optional)

Directions

1. Spray a 9 × 13-inch baking dish with cooking spray. Preheat the oven to 375°F.

   
   

2. Bring a large pot of water to a boil. Generously salt. Cook the noodles until a bit firmer than al dente. Drain. So noodles do not stick together, toss in 1 tbls olive oil.

   
   

3. In a medium skillet, add 1 tbls olive oil. Add the onion and pepper; cook, stirring occasionally, until tender, 5-7 minutes. Add the garlic and cook and stir until fragrant, 1 minute. Be careful to not burn the garlic. Stir in the cream, milk, and broth and bring to a simmer, then reduce the heat. Add 1 cup of the Parmesan, 1 cup of mozzarella, pepper flakes, Italian seasoning, garlic salt, and black pepper. Cook, stirring constantly, until the cheese is completely melted and smooth, 3 to 5 minutes. You want to be careful and not let the cheese burn on the bottom. Next, add the cream cheese stirring occasionally, until smooth, another 3 - 5 minutes. Taste test sauce to see if it needs more salt or pepper. Add now if it does. Remove from the heat and set sauce aside.

   
   

4. Spread ½ cup of sauce on the bottom of the dish. Arrange three noodles on top of the sauce. Top the noodles with 1 cup of the spinach, ½ cup of the shredded chicken, 1½ cups of the sauce, and 1/4 cup of the Mozzarella. Repeat three more times to create a total of four layers. Finish top layer with remaining Mozzarella and Parmesan cheese.

   
   

5. Bake for 30-40 minutes until brown and bubbly. Let cool for 10 minutes. 

   
   

6. Serve garnished with fresh parsley (if using).

   
   

7. Store in an airtight container in the refrigerator for 3 to 5 days.

Happi Cooking!