Easy Chicken Alfredo Lasagna
Ingredients
*For Chicken Tenders:*
- 6 chicken tenders or chicken breast for a twist
- 1 tsp salt adjust to your liking
- ½ tsp pepper
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp Italian seasoning or a mix of oregano, parsley, or basil
- 2 tbsp olive oil
*For Spinach Alfredo Sauce:*
- 5 tbsp unsalted butter
- ½ medium onion finely chopped
- 1 tbsp minced garlic
- 1 tsp salt to taste
- ½ tsp pepper
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 5 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups chopped spinach
*For Assembly:*
- 14-15 lasagna sheets
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Boil lasagna sheets until al dente, preventing sticking by tossing them in oil.
*Chicken Tenders:*
- Coat tenders in seasonings and olive oil.
- Cook in a cast-iron skillet until cooked through (about 5 minutes per side).
- Rest for 5 minutes, chop into chunks, and set aside.
*Spinach Alfredo Sauce:*
- Melt butter in a non-stick pan over medium-high heat.
- Sauté chopped onion until soft (3-5 minutes).
- Add garlic and cook for 1-2 minutes.
- Add spices, then flour, and toast for a minute.
- Add milk and cream, cook until thickened. Turn off heat, add spinach and Parmesan. Adjust to taste.
*Assembly:*
- Preheat oven to 375°F.
- Spread 2-3 tbsp of sauce in a 9×13″ lasagna dish.
- Layer lasagna sheets, sauce, and ⅓rd of chicken. Sprinkle mozzarella (about ¾ cups per layer).
- Repeat for the second and third layers, saving some sauce and lasagna sheets.
- For the final layer, cover with lasagna sheets, spread remaining sauce, and sprinkle mozzarella.
*Baking:*
- Use toothpicks to create tent poles for foil, preventing sticking.
- Cover tightly with foil, bake for ~40 minutes.
- Remove foil and broil for 2-3 minutes until golden.
- Rest for 15 minutes, remove toothpicks, garnish with fresh parsley, and serve!