Ingredients for Mika's Buffalo Alfredo Lasagna
- Boneless Chicken Breasts
- Lasagna Noodles
- Fresh Mushrooms
- 1 medium onion, chopped
- Garlic Cloves
- Olive Oil
- 1/4 cup all-purpose flour
- Low Fat Alfredo Sauce
- Buffalo
- 15 oz container cottage cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
- Italian Seasoning
- Dried Parsley
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How to Make Mika's Buffalo Alfredo Lasagna
- Preheat oven to 350°F (175°C).
- In a large skillet, saute the ground chicken (or beef), mushrooms, onion, and garlic in olive oil over medium heat until the meat is no longer pink and the vegetables are softened. Drain any excess grease.
- Stir in the flour until blended and cook for 1 minute.
- Stir in the Alfredo sauce and buffalo sauce. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened. Remove from heat and set aside.
- In a medium bowl, combine the cottage cheese, Parmesan cheese, egg, Italian seasoning, and parsley. Mix well and set aside.
- Lightly grease a 9x13 inch baking dish with nonstick cooking spray.
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- Layer 3 lasagna noodles over the sauce. Spread 1/3 of the cottage cheese mixture over the noodles, followed by 1/3 of the buffalo chicken Alfredo mixture, and 1/3 of the mozzarella cheese.
- Repeat layers two more times, ending with a layer of noodles and the remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 30-40 minutes.
- Remove foil and bake for an additional 10 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
11g
Fat
63g
Carbs
9g
