Ingrédients pour Chicken And Spinach Alfredo Lasagna
- 1 (16 ounce) package lasagna noodles
- 2 cups heavy cream
- Condensed Cream Of Mushroom Soup
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- 8 ounces mushrooms, sliced
- Rotisserie Cooked Chicken
- Salt & Fresh Ground Pepper
- Ricotta Cheese
- Fresh Spinach
- Mozzarella Cheese
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Comment préparer Chicken And Spinach Alfredo Lasagna
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and rinse with cold water.
- In a saucepan over low heat, combine heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until smooth and well blended.
- Heat olive oil in a skillet over medium heat. Sauté onion until tender, about 5 minutes. Add garlic and mushrooms; cook until softened, about 3-5 minutes.
- Stir in cooked chicken; heat through. Season with salt and pepper.
- Lightly coat a 9x13 inch baking dish with a thin layer of the cream sauce.
- Layer 1/3 of the noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 of the chicken mixture, and 1 cup mozzarella in the dish.
- Top with 1/2 of the remaining cream sauce. Repeat layers.
- Place remaining noodles on top and spread with the remaining cream sauce.
- Bake for 45-50 minutes, or until heated through and bubbly.
- Top with remaining mozzarella and bake for an additional 10-15 minutes, or until cheese is melted and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
8g
Fat
128g
Carbs
7g
