Chicken Alfredo Lasagna with Spinach and Pesto

This lasagna is so delicious! Sometimes, I just want something a little different than the usual tomato - based sauce. This is that special reicpe. Here's what you'll need to make a 9 x 13 pan:

Photo byDeserae

Ingredients:

Spinach Alfredo sauce:

• 5 tbsp unsalted butter
• 1/2 medium onion, finely chopped
• 1 tbsp minced garlic
• 1 tsp salt (or to taste)
• 1/2 tsp pepper
• 1 tsp Italian seasoning
• 5 Tbsp all purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups chopped spinach

Ricotta layer

• 14 oz ricotta cheese
• 1/2 cup pesto
• 1 egg lightly beaten

Lasagna Layers

• 1 box lasagna noodles*
• 2-3 cups mozzarella cheese
• 2-3 cups shredded chicken
• 3 tbsp parsley

Lasagna Layers

Prepare noodles by submerging and soaking them in hot water for 20 minutes, or pre-boil according to your package directions. Chop Spinach and parsley. set aside.

Spinach Alfredo Sauce:

Melt butter in a non-stick pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes, or until it softens. Stir in the garlic and cook for another 1-2 minutes until fragrant.

Next, add the spices and cook for an additional minute. Then, stir in the flour and toast it for about a minute, ensuring it's well incorporated.

Slowly pour in the milk and cream, turning the heat to low. Continue stirring and cook for a few minutes until the sauce begins to thicken, but keep it slightly loose since it will thicken further in the oven.

Turn off the heat and mix in the spinach and Parmesan cheese. Taste the sauce and adjust seasoning as needed.

Ricotta Layer

Lightly beat the egg, then add the ricotta and pesto and stir till combined.

Assemble Lasagna

Start by spreading a thin layer of the sauce on the bottom of a 9x13 pan. Begin layering with noodles, followed by dollops of ricotta, cooked chicken, veggies, shredded cheese, and more sauce. Repeat the layering process 3 to 4 times, ending with a top layer of noodles.

On the final layer, pour the remaining Alfredo sauce over the top, then sprinkle generously with mozzarella cheese and parsley. Cover the pan with foil and bake at 350°F for 20-30 minutes. After that, remove the foil and continue baking for an additional 15-20 minutes, or until the internal temperature reaches 165°F. Let cool slightly before serving. Enjoy with a slice of garlic toast!

*Notes:

You can also use no-boil lasagne noodles. Just skip the pre-boil instructions.

Feel free to add veggies to this dish as well. You will want to pre-roast them to soften them up a bit prior to baking.