CREAMY CHICKEN ALFREDO LASAGNA

Alfredo sauce ▢3 cloves garlic fresh, minced ▢½ cup butter ▢¼ Tablespoon nutmeg ▢1 cup chicken broth or vegetable ▢1 cup heavy cream ▢½ lemon juiced ▢1 ½ c parmesan cheese Ricotta layer ▢14 oz ricotta cheese ▢½ cup pesto ▢1 egg lightly beaten Lasagna Layers ▢1 cup baby spinach ▢1 box lasagna noodles ▢2-3 cups mozzarella cheese ▢2-3 cups shredded chicken ▢3 tbsp parsley

INGREDIENTS

Prepare noodles by boiling. Chop Spinach and parsley. set aside. Lightly beat one egg, add ricotta and pesto. Stir till combined.

STEP 1

In small pan add butter and garlic. Melt on low until butter is melted. Let Garlic and butter sit on low for about 2 minutes so butter is infused with garlic flavors.

STEP 2

Turn heat to med. Add in cream and broth.  Slowly stir in parmesan cheese so it melts. Add nutmeg and lemon juice. Stir until cheese is melted and all in combined smoothly. Do not bring to a boil!

STEP 3

Spread some sauce on bottom of 9X13 pan. Layer noodles, ricotta, chicken, veggies, cheese, sauce. Continue to layer in this order times to make 3-4 layers. When at top layer add rest of alfredo sauce, mozzarella cheese and parsley.

STEP 4

Cover with foil, Bake at 350, bake 30 minutes. Remove foil and cook for 15-20 more minutes. Serve. Internal temp should be 165 degrees.

STEP 5

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