Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 10 slices
Yield: 1 pan
There is something so nostalgic about pasta dishes in general, but lasagna specifically holds a special place in the hearts of many. For when you're looking to switch up your lasagna routine, here is a great alternative to the traditional. This recipe takes the well-known elements of Chicken Fettuccine Alfredo and morphs them into a delicious lasagna.
Enjoy it as a weeknight meal that comes together in less than an hour, or prepare the dish ahead of time and freeze it for baking later. Just be sure to assemble the lasagna in a disposable aluminium baking dish, cover the assembled lasagna dish tightly with foil, and store inside a large freezer bag in the freezer for up to three months. Thaw in the fridge when ready to eat and bake according to recipe instructions!
Ingredients
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2 tablespoons unsalted butter
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2 cloves garlic cloves, minced
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1 small yellow onion, chopped
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8 ounces cremini mushrooms, sliced
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10 ounces baby spinach
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3 cups whole milk
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1 1/2 cups grated Parmesan cheese
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15 ounces ricotta cheese
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1 tablespoon dried parsley
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3 cups rotisserie chicken, shredded
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4 ounces thinly sliced pancetta, cut into strips, and cooked
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3 ounces prosciutto, or deli ham, cut into strips and cooked
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9 ounces oven-ready lasagna noodles
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3 cups shredded mozzarella cheese
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3 to 4 basil leaves, for garnish
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
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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.
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Add the spinach and 1 tablespoon of water and stir until it wilts about 1 minute.
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Add milk, Parmesan, ricotta, and parsley. Salt and pepper to taste and stir until incorporated.
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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.
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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.
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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.
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Top with fresh basil and serve hot.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 541 |
| % Daily Value* | |
| Total Fat 33g | 42% |
| Saturated Fat 15g | 74% |
| Cholesterol 154mg | 51% |
| Sodium 1043mg | 45% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 5% |
| Total Sugars 5g | |
| Protein 42g | |
| Vitamin C 9mg | 44% |
| Calcium 564mg | 43% |
| Iron 2mg | 13% |
| Potassium 756mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
