-
-
My review
Chicken and Spinach Alfredo Lasagna
Sue
"A different, yet wonderful twist on normal lasagna!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 591 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 591 calories; 43.7 g fat; 22 g carbohydrates; 28.7 g protein; 159 mg cholesterol; 847 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 311406 Ratings
-
-
-
-
-
Most helpful positive review
11/7/2005
I wish that I could give this just one more star for the sheer indifference it has to calories or fat content. Oh. My. Goodness. This was good. I was in a pinch for bringing a dish to a party...
Most helpful critical review
1/23/2002
I just finished making this and will eat it tomorrow. It looks like it will taste wonderful. One thing to note is the directions and usage of the ricotta. At one point it calls to use half, then...
Most helpful
Most positive
Least positive
Newest
11/7/2005
I wish that I could give this just one more star for the sheer indifference it has to calories or fat content. Oh. My. Goodness. This was good. I was in a pinch for bringing a dish to a party...
3/28/2006
This is an excellent recipe. To overcome the issue with the volume of spinach (I used 1 - 6oz. bag of fresh baby spinach leaves which worked out to be the perfect amount without overwhelming th...
6/6/2002
Although this lasagna is pretty good, I was expecting better after all of the work I put into it. The blandness that others commented on may be because there isn't much salt called for in the re...
9/2/2010
Very good recipe. I, like others, took the quick way out and used a roasted chicken from walmart and a few jars of my favorite alfredo sauces. I put the fresh spinach and the mushrooms in the ...
9/26/2005
VERY GOOD! Everyone loved it ages 5 - 70. I used milk instead of heavy cream and it was still very good.
1/10/2006
VERY good,This rich and cheesey dish is fantastic. I will use this simple alfrado sauce alone in the future (drop 1 can of cream of mush. and add 1 can of cream of chicken).The kids and wife cou...
6/22/2003
This is going to be a much repeated recipe. It is absolutely amazing!!! It is a bit time consuming so I suggest having company over to enjoy what you spent so much time on. That way you know ...
1/5/2003
Wow. A friend and I combined this with the "spinach and artichoke lasagna" recipe to tone down the richness. It was so delicious, we couldn't wait to eat leftovers! Combined with some tomato ...