Chicken Lasagna
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Chicken Lasagna
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Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna!
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Ingredients
- 3/4 pound Lasagna pasta sheets 16 total
For the White Alfredo Sauce
- 6 tablespoons salted butter
- 1 whole shallot minced
- 1/2 cup cooking white wine
- 2 cups heavy cream
- 3/4 cup Parmesan Cheese
- salt & pepper to taste
For the Lasagna Filling
- 2 cups cottage cheese
- 10 oz frozen spinach thawed, wrung out and chopped well
- 8 oz mozzarella cheese grated and divided
- 1 whole egg
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt & pepper to taste
- 3/4 pound rotisserie chicken shredded; skin and bones removed
Instructions
- Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.
- While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low.
- Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.
- Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.
For Assembly
- Lightly spray a 9x13 pan with nonstick cooking spray. Spread 1/4 cup of the white sauce across the bottom. Add a layer of pasta across the bottom and top with 1/3 of the cheese and spinach filling. Top with 1/3 of the chicken, then 1/4 of the sauce. Repeat these layers until you have no more ingredients left. So the full layering order is:a little bit of sauce across the bottomnoodles1/3rd cheese filling1/3rd chicken1/4th saucenoodles1/3rd cheese filling1/3rd chicken1/4th saucenoodles1/3rd cheese filling1/3rd chicken1/4th saucenoodles1/4th sauceremaining mozzarella cheese
- Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top.
- Remove from oven and rest 15 minutes before cutting and serving.
Nutrition Information
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Calories
423kcal
(21%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
431mg
(18%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3756IU
(75%)
Vitamin C
2mg
(2%)
Calcium
267mg
(27%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 431mg | 18% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3756IU | 75% |
| Vitamin C | 2mg | 2% |
| Calcium | 267mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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