Alfredo chicken and spinach come together to make this different spin on lasagna.
Ingredients
- 2 skinless, boneless chicken breast halves
- 2 tablespoons seasoned salt (such as Mrs. Dash® Italian blend)
- 2 tablespoons minced garlic, divided
- 2 (14.5 ounce) cans chicken broth, or as needed
- 9 lasagna noodles
- 1 (16 ounce) container ricotta cheese
- 1 egg
- dried Italian seasoning, divided
- 2 (16 ounce) jars Alfredo sauce, or more to taste
- ½ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 small white onion, diced
- ¼ cup chopped baby bella mushrooms
- 1 (6 ounce) package fresh spinach
- 1 roma tomato, seeded and chopped
- 1 (16 ounce) package fresh mozzarella cheese, cubed
Directions
Step 1
Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
Step 3
Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
Step 4
Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
Step 5
Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
Step 6
Preheat the oven to 350 degrees F (175 degrees C).
Step 7
Put enough sauce in a 9×13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
Step 8
Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 388 | |
% Daily Value * | |
Total Fat28g | 35% |
Saturated Fat12g | 59% |
Cholesterol71mg | 24% |
Sodium1380mg | 60% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 3% |
Total Sugars3g | |
Protein20g | |
Vitamin C4mg | 22% |
Calcium355mg | 27% |
Iron1mg | 7% |
Potassium204mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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