Easy Chicken Alfredo Lasagna
Ingredients
*Chicken:*
- 6 chicken tenders or chicken breast if you prefer
- 1 tsp salt adjust to taste
- ½ tsp pepper
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp Italian seasoning or a mix of oregano and parsley/basil
- 2 tbsp olive oil
*Spinach Alfredo sauce:*
- 5 tbsp unsalted butter
- ½ medium onion finely chopped
- 1 tbsp minced garlic
- 1 tsp salt adjust 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 grated Parmesan cheese freshly grated for the best results
- 2 cups chopped spinach
*Assembly:*
- 14-15 lasagna sheets almost 1 pack
- 3-4 cups shredded mozzarella cheese
- Freshly chopped parsley for garnishing
Instructions
- Boil lasagna sheets according to package instructions until al dente. Toss them in oil to prevent sticking.
*Chicken Tenders:*
- Coat chicken tenders with seasonings and olive oil.
- Heat a cast-iron skillet on medium-high heat.
- Cook chicken tenders until cooked through and lightly seared on both sides (about ~5 minutes per side).
- Rest tenders for 5 minutes, chop into small chunks, and set aside.
*Spinach Alfredo Sauce:*
- Melt butter in a non-stick pan over medium-high heat.
- Sauté chopped onion until softened (~3-5 minutes).
- Add garlic and cook for 1-2 minutes until fragrant.
- Add spices, then flour, and toast for a minute.
- Add milk and cream, cook on low heat until the sauce thickens.
- Turn off the heat, add spinach and Parmesan cheese, taste, and adjust as needed.
*Assembly:*
- Preheat oven to 375°F.
- Spread 2-3 tablespoons of sauce in a 9×13″ lasagna dish.
- Layer lasagna sheets, sauce, and ⅓rd of chopped chicken. Sprinkle mozzarella cheese.
- Repeat steps for the second and third layers, reserving some sauce and lasagna sheets.
- For the final layer, cover with lasagna sheets, remaining sauce, and a generous amount of mozzarella cheese.
*Baking:*
- Use toothpicks to create tent poles for foil. Cover tightly and bake for ~40 minutes.
- Remove foil and broil for 2-3 minutes until golden.
- Rest for 15 minutes, remove toothpicks, garnish with parsley, and serve!