A rich and creamy lasagna made with layers of chicken, Alfredo sauce, and cheese, perfect for a comforting meal.
Author:Ghalina
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:8 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
6 tablespoons unsalted butter
2 cups heavy cream
2 cups whole milk
2 cups finely grated Parmesan cheese
3–1/2 cups shredded Mozzarella cheese, reserve 1/2 cup for topping
4 cups cooked rotisserie chicken, chopped
2 large shallots, finely chopped
4 cloves garlic, grated or minced
3 tablespoons fresh thyme leaves
3 tablespoons fresh parsley, chopped
2 tablespoons olive oil
4 tablespoons all-purpose flour
16 ounces dry lasagna noodles
1 tablespoon dried Italian herbs, finely ground
1 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Add the shallots and garlic, sauté until softened.
Stir in the flour and cook for 1-2 minutes, then gradually whisk in the heavy cream and milk until smooth.
Add the Parmesan cheese, thyme, parsley, Italian herbs, garlic powder, nutmeg, and black pepper. Stir until the cheese is melted and the sauce is creamy.
In a baking dish, spread a layer of the Alfredo sauce, followed by a layer of lasagna noodles, then a layer of chicken. Repeat the layers, finishing with sauce on top.
Sprinkle the reserved Mozzarella cheese on top.
Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
Let it cool for 10 minutes before serving.
Notes
For a lighter version, you can use low-fat dairy products.
Feel free to add vegetables like spinach or mushrooms for extra flavor.
This dish can be made ahead of time and stored in the refrigerator before baking.