Ingredients:
Lasagna noodles: 12-15 pieces
Unsalted butter: 2 tablespoons
Fresh garlic (minced): 4 cloves
Onion (finely chopped): 1 small
Fresh baby spinach: 10 oz
Heavy cream: 4 cups
Parmesan cheese (freshly grated): 1 1/2 cups
Ricotta cheese: 15 oz
Dried basil: 1 teaspoon
Chicken (cooked and shredded): 3 cups
Mozzarella cheese (grated): 4 cups
Kosher salt & freshly ground black pepper: to taste
Fresh parsley (minced) for garnish: optional
The Culinary Journey:
Kickstart by preheating your oven to 350°F. Butter or spray a 9×13-inch baking dish.
Lay the uncooked lasagna noodles in another similar-sized dish. Submerge them in hot water for roughly 30 minutes, occasionally separating them to avoid sticking.
Warm a sizable skillet over medium-high. Melt the butter and sauté the onions until they turn translucent. Infuse it with garlic for a couple of minutes.
Introduce the spinach, letting it wilt briefly. Pour in the cream, add basil, and season generously. Upon simmering, fold in Parmesan, ricotta, and chicken. If it appears runny, let it simmer to gain thickness.
Lay a base of the creamy mixture in your baking dish. Layer it with noodles, then more Alfredo mixture, and finally some mozzarella. Keep layering until all ingredients are used up, ensuring mozzarella crowns the top.
Seal the dish with foil and bake for 45 minutes. For a crispy, browned top, broil for 2-3 minutes.
Allow a cool-down of 10 minutes. Garnish with parsley if you like, then delve into the creamy, dreamy layers of indulgence.
A marriage of two classic dishes, this lasagna is bound to win hearts at any dinner table!
recipe CHICKEN ALFREDO LASAGNA yummmmh
