Chicken Alfredo Lasagna

Ingredients

• 15 oven ready lasagna noodles
• 4 cups roughly chopped rotisserie chicken
• 1/2 cup unsalted butter
• 2 large cloves garlic (minced)
• 1/3 cup all purpose flour
• 5 cups half and half
• 1 1/2 tsp salt (divided use)
• 1/2 tsp black pepper
• 1/8 tsp ground nutmeg
• 1 1/2 cups grated Parmesan Reggiano cheese (divided use)
• 1 10 oz package frozen chopped spinach (thawed and squeezed dry)
• 1 15 oz container whole milk ricotta cheese
• 1 large egg
• 2 tsp dry Italian seasoning
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes (Or 1/4 tsp black pepper)
• 4 1/2 cups low moisture shredded mozzarella cheese (divided use)
• 3-4 Tbsp chopped Italian parsley for garnishing

Instructions

1. 1

   Alfredo Sauce: To a 4 quart heavy bottomed saucepan, melt the butter over medium heat. Add the garlic cooking just until fragrant, about 1 minute.

2. 2

   To the pot add the flour whisking constantly until the flour has been absorbed.

3. 3

   Gradually whisk in the half-and-half, 1 tsp salt, black pepper and nutmeg. Bring to a gentle boil whisking constantly then lower the heat to a simmer. Let cook for 5 minutes whisking occasionally.

4. 4

   After 5 minutes, to the sauce add 1 cup grated Parmesan Reggiano cheese. Mix to combine and remove from heat stirring until smooth.

5. 5

   Ricotta-Spinach Mixture: In a medium bowl, whisk together ricotta, egg, Italian seasoning, onion powder, 1/2 tsp salt, red pepper flakes or black pepper and 1/3 cup grated Parmesan Reggiano cheese. Add the spinach mixing to combine then set aside.

6. 6

   Preheat oven to 350°F. Spray a a 2 1/4-inch deep 13x9-inch baking dish with cooking spray.

7. 7

   Assemble Lasagna: Divide lasagna noodles into thirds. Spread a thin layer of sauce (about 1/2 cup) on the bottom of the dish. Arrange one layer of noodles in the bottom of the pan. Spread the noodles with 1/2 of the ricotta-spinach filling then top with 2 cups chopped chicken. Drizzle with 1/3 of the sauce. Sprinkle with 1 1/2 cups shredded mozzarella cheese.

8. 8

   Repeat layers starting with noodles, remaining ricotta-spinach mixture, 2 cups chopped chicken and drizzle with 1/3 sauce. Sprinkle with 1 1/2 cups shredded mozzarella cheese.

9. 9

   Top with the final layer of noodles and alfredo sauce. Sprinkle with remaining 1 1/2 cups mozzarella cheese and remaining grated Parmesan-Reggiano cheese.

10. 10

    Spray a large piece of aluminum foil with cooking spray and cover the dish. Bake in preheated oven until hot and the noodles are tender, about 55-60 minutes. (Spraying the foil prevents the cheese from sticking).

11. 11

    Remove the foil and broil at the end of baking to brown the top further.

12. 12

    Let stand for 5-10 minutes, then slice and serve garnished with Italian parsley.