Ingrédients pour Alfredo Chicken Lasagna
- 1 1/2 lbs boneless skinless chicken breasts
- 1 lb fresh mushrooms
- 1 large onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 (15 ounce) jar Alfredo sauce
- 1 (15 ounce) carton cottage cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried parsley flakes
- 9 lasagna noodles
- 1 (8 ounce) package mozzarella cheese, shredded
- nonstick cooking spray
- foil
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Comment préparer Alfredo Chicken Lasagna
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté the chicken, mushrooms, onion, and garlic in olive oil over medium-high heat until the chicken is cooked through and no longer pink (about 6-8 minutes).
- Stir in the flour until blended.
- Gradually whisk in the Alfredo sauce until smooth.
- Bring to a simmer, reduce heat, and cook for 5 minutes, stirring occasionally, until slightly thickened.
- In a medium bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning, and parsley.
- Lightly grease a 8x4x2 inch loaf dish with nonstick cooking spray.
- Spread 1/2 cup of the Alfredo chicken mixture in the bottom of the prepared dish.
- Layer with 3-4 lasagna noodles.
- Spread half of the cottage cheese mixture over the noodles.
- Top with 3/4 cup of the Alfredo chicken mixture and 3/4 cup of the mozzarella cheese.
- Sprinkle with 1/4 cup of the Parmesan cheese.
- Repeat layers: noodles, remaining cottage cheese mixture, remaining Alfredo chicken mixture, remaining mozzarella cheese, and remaining Parmesan cheese.
- Cover the baking dish with foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
14g
Fat
59g
Carbs
9g
