Easy Alfredo Lasagna Recipes

CHICKEN ALFREDO LASAGNA

Steps:

• Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
• Now add 10 ounces of fresh spinach and stir until the spinach wilts.
• Then add in 4 cups of heavy cream, 1 ½ cup of grated Parmesan, 15 ounces ricotta cheese, ¼ teaspoons black pepper, 1 ½ teaspoons salt, and 3 cups of shredded rotisserie chicken.
• Once the heavy cream comes to a slight simmer, remove it from the heat.
• In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna noodles. I was able to squeeze in about 5 noodles.
• Now add a generous amount of your chicken Alfredo mixture on top of the lasagna noodles and sprinkle on one-third of the shredded mozzarella cheese.
• Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna noodles are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.

SEAFOOD LASAGNA ALFREDO

Steps:

• In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

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.

EASY CHICKEN ALFREDO LASAGNA

Steps:

• Preheat oven to 375. Cook noodles. In small bowl combine alfredo, milk and oregano.In another bowl mix cooked chicken, peppers, onion, garlic, and cheese. Mix well. In a 9x13 pan, spread 2/3 cup of alfredo sauce mixture over bottom of dish, top with half of the noodles, and half the spinach, then the chicken mixture. Repeat layers and finish off by pouring remaining sauce on top. Cover with foil, bake for 45 minutes, then remove foil and bake another 10-15 minutes. Sprinkle extra mozzarella cheese on top, if desired.

EASY ALFREDO LASAGNA

Steps:

• Combine ground beef and sausage with your choice of seasoning and cook over medium heat until brown. While the meat mixture is cooking, mix together ricotta and parmesan with eggs. Stir until blended, set aside.
• When the meat is browned, drain as much grease as possible from it before stirring into egg and cheese mixture.
• Spray a bread pan or casserole with non-stick cooking spray. Pour in enough sauce to cover the bottom of the pan, layer in a noodle. In the bread pan, one noodle fills the bottom and makes layering a snap.
• Next, layer on meat mixture and top with shredded mozzarella. Repeat layering process with sauce, noodle, meat and cheese. Pour a final layer of sauce and then top off with cheese. Cover with foil and bake about 35 minutes, until mixture is bubbly, then remove foil and bake another 10-15 minutes until cheese is melted and edges are brown.
• Remove from oven, let cool a few minutes before plating. Serve with warm, crusty bread and a green salad for a lovely and simple meal.

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.