Alfredo Skillet Lasagna Recipes

LASAGNA ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 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 package directions; drain.
• 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.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. 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 noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

SKILLET LASAGNA

Steps:

• In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.

ALFREDO LASAGNA WITH CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Meanwhile, heat oil in a skillet over medium heat. Add onion and mushrooms; saute until tender, 5 to 7 minutes. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease. Stir in Alfredo sauce and remove from the heat.
• Place cauliflower in a microwave-safe bowl. Add enough water to just cover the bottom of the bowl and cover with a paper towel. Steam in the microwave on high power until tender, about 4 minutes. Drain.
• Assemble lasagna in a 9x13-inch pan by layering 1/3 of the pork sauce, 1/3 of the lasagna noodles, 1/3 of the cauliflower, and 1/4 of the Monterey Jack cheese. Repeat layers twice more, then top with remaining Monterey Jack and Parmesan.
• Bake in the preheated oven until bubbly and brown on top, 40 to 45 minutes.

SKILLET ALFREDO LASAGNA WITH CRISPY BACON & BRUSSELS SPROUTS

Steps:

• Mix water and pasta sauce in large saucepan until blended. Add noodles and cauliflower; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally and adding cheese for the last minute.
• Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add Brussels sprouts to reserved drippings; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Spoon noodle mixture into serving dish; top with Brussels sprouts and bacon.

CHICKEN ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil, oregano, and basil in a skillet over medium-high heat; saute chicken in hot oil until cooked through, about 10 minutes.
• Mix tomatoes and Alfredo sauce together in a bowl.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish; add 1/3 of the lasagna noodles. Spread 1/3 of the ricotta cheese over noodles and top with 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat 1 more layer of 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/3 of the Parmesan cheese. Spread chicken mixture over cheese layer and top with remaining 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove foil and sprinkle remaining 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Continue baking until cheeses are melted and lightly browned, about 15 minutes more.

ALFREDO CHICKEN LASAGNA

Steps:

• Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
• Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
• Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
• Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
• Preheat the oven to 350 degrees F (175 degrees C).
• Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.