Chicken Alfredo Lasagna Bake

Recipes

Apr 14

Written By Hofstede's Marketing

Serves: 6-8 Prep time: 2.5 hours Cook Time Time: 1.5 hours Total Time: 4 hours

Ingredients

1 500g pkg Mafalda pasta (mini lasagna noodles)

4 cups shredded mozzarella cheese

Shredded Chicken

3 chicken breasts

1/2 cup water

1 sachet of chicken OXO

3 tbsp Italissima Italian seasoning

Filling

1 egg

500g ricotta cheese

500g cottage cheese

1/2 cup diced red onion

2 cups chopped fresh spinach

1 cup fresh diced parsley

S&P to taste

Sauce

3 tbsp salted butter

1/4 cup flour

3 tsp Herb’s crushed garlic

1/2 cup fresh grated Parmesan Romano cheese

1/2 cup fresh diced parsley

S&P to taste

Directions

Set your oven to 350. In a small cup, combine the water and oxo. Next, place the three chicken breasts in a baking dish, pour the chicken stock over the chicken, top with the Italian seasoning, cover the dish with foil and place in the oven for 2 hours. While the chicken is cooking, combine all the filling ingredients in a bowl and place it in the fridge until you are ready to use it. Next, melt the butter in a saucepan over medium heat and stir in the flour, creating a rue. Then add the milk and remaining ingredients, stir till it thickens, and turn down to low heat (The sauce shouldn’t be too thick; add more milk if needed). Keep aside. Next, remove the chicken from the oven, drain the liquid and, using two forks, shred it and set aside. Boil the pasta until al dente and toss with a little olive oil. In a baking dish, layer like you would lasagna. Sauce, pasta, chicken, filling mixture, mozzarella cheese and repeat with the top being pasta, sauce & mozza. Cover with foil and bake for 1 hour covered and half an hour uncovered. Serve on its own or with salad. Enjoy!

Notes: If you like a really saucy lasagna, double the sauce ingredients.