Chicken Alfredo Lasagna

★Ingredients

For the Alfredo Sauce:

1/2 cup (1 stick) unsalted butter

4 cloves garlic, minced

2 cups freshly grated Parmesan cheese

1 quart (4 cups) heavy cream

Salt and black pepper to taste

For the Lasagna:

9 lasagna noodles (uncooked)

2 cups cooked chicken, shredded or diced

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups fresh spinach (optional)

1/4 cup chopped fresh parsley (optional, for garnish)

Meat broth with frozen vegetables

Quick and delicious chocolate fudge

★Instructions

1. Prepare the Alfredo Sauce:
   • In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
   • Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for about 5 minutes.
   • Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper to taste. Remove from heat and set aside.
2. Cook the Lasagna Noodles:
   • Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a sheet of wax paper to prevent sticking.
3. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
   • Place 3 lasagna noodles over the sauce.
   • Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the shredded chicken.
   • If using spinach, layer 1/3 of it over the chicken.
   • Pour 1/3 of the Alfredo sauce over the chicken and spinach.
   • Sprinkle 1/3 of the shredded mozzarella and 1/3 of the grated Parmesan cheese.
   • Repeat these layers two more times, finishing with a layer of sauce and cheese on top.
4. Bake the Lasagna:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
   • Let the lasagna cool for about 10 minutes before slicing and serving. Garnish with chopped fresh parsley if desired.

Tips:

• For added flavor, you can include sautéed mushrooms or artichokes in the layers.
• To make it easier to slice, allow the lasagna to rest for a few minutes after baking.

Enjoy!