Chicken Alfredo Lasagne

    Chicken Alfredo Lasagne


    385 people made this

    Here's a different kind of lasagne made with chicken, ricotta and spinach. It's so good that my family requests it at least once a week. Serve with diced tomato as a garnish.

    Serves: 8 

    • 500g lasagne
    • 300g frozen chopped spinach
    • 3 cooked, boneless chicken breast fillets, diced
    • 1kg Alfredo-style pasta sauce
    • 4 cups grated mozzarella cheese
    • 800g ricotta cheese
    • salt and pepper to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to packet directions; drain.
    2. In a medium bowl combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained cooked spinach and stir.
    3. In a 20x30cm baking dish place one layer of lasagne, edges overlapping. Pour chicken and alfredo sauce mixture over pasta layer and spread evenly. Sprinkle 1 cup of grated mozzarella over chicken mixture. Top with another layer of pasta. Spread spinach mixture evenly over pasta. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final pasta layer and top with remaining 2 cups of mozzarella and salt and pepper to taste.
    4. Bake 50 to 60 minutes, until top is brown and bubbly.

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