Need a back pocket recipe? You know, something that’s so good you can whip together in a moment’s notice? Listen – this is the recipe you need. Plus, it’s great for a weeknight meal, works perfectly for leftovers, and is fancy enough for socially distanced company that might stop by!
Alfredo Chicken Lasagna
2 cups of shredded rotisserie chicken
1 tablespoon of garlic paste
1/2 teaspoon of dried oregano
1/2 teaspoon of dried fennel
1/2 teaspoon of Herbs de Provence or Italian seasoning
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1 cup of ricotta cheese
1/2 cup of heavy cream
4 cups of store bought Alfredo sauce
3 cups of Frozen spinach, thawed & drained
1 1/2 cups of shredded Provolone cheese
1 1/2 cups of shredded Mozzarella cheese
Oven-ready lasagna sheets
Fresh parsley, to garnish
To start, preheat the oven to 375 degrees.
In a bowl, combine the chicken with the garlic paste, dried oregano, dried fennel, herbs de Provence, Kosher salt, Black pepper, ricotta cheese and heavy cream. Then, set aside.
In a casserole dish, spread out a bit of the Alfredo sauce on the bottom. Then, add a layer of lasagna sheets. Then, layer with half the chicken mixture, half the frozen spinach, and then half the Alfredo sauce. Repeat the layering process again then top with the shredded Mozzarella and Provolone cheeses.
Bake in the oven for 25-30 minutes or until golden brown. Then, garnish with chopped parsley.