Lasagna Alfredo Recipes

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.

CHICKEN LASAGNA ALFREDO

Steps:

• Preheat oven to 375°F. Cook noodles in (8-qt.) Stockpot according to package directions, using shortest cook time; drain. In Small Batter Bowl, combine Alfredo sauce, milk and oregano. Whisk until blended using Stainless Whisk; set aside.Coarsely chop chicken with Chef's Knife. Using Food Chopper, chop artichokes, bell pepper and onion; place in Stainless (4-qt.) Mixing Bowl. Press garlic over bowl using Garlic Press. Add mozzarella and feta cheese; mix well.To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of Rectangular Baker or Large Baker. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve using Large Serving Spatula.

VEGETARIAN LASAGNA ALFREDO

Steps:

• Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender., In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna. Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,

CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
• Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
• In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
• Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
• Cook for 1 additional minute, then remove from heat.
• In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
• Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
• Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
• Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
• Bake for about 25 minutes, until the cheese is golden brown.
• Cool for about 15 minutes, slice, and serve!
• Enjoy!

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.

CHICKEN ALFREDO LASAGNA

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
• For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
• Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
• Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

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.

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.

VEGETABLE LASAGNA ALFREDO

Steps:

• Preaheat oven to 350.
• Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
• Remove from heat and add drained tomatoes, set aside.
• Combine ricotta cheese, egg and parmesan in separate bowl.
• In another bowl, mix alfredo sauce and milk until smooth.
• To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
• Pour remaining sauce over final layer. Cover with foil.
• Bake 50 minutes, uncover and continue baking for 10 minutes.
• Remove from oven, let stand for 15 minutes before serving.

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.

VEGETABLE LASAGNA WITH ALFREDO SAUCE

Steps:

• Lay out enough dry lasagna noodles in a 9 x 13-inch baking pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
• Alfredo Sauce - Heat water to a boil in the bottom of a double boiler . Add butter, cream, and pepper to the top pan and place over the simmering water until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan; set aside to cool. Measure 1 1/4 cups of the sauce; set aside. Put the remaining sauce in a container and keep refrigerated until close to serving time.
• Ricotta Filling - In a bowl, combine ricotta cheese, 1/3 cup Parmesan cheese, 3/4 cup shredded mozzarella, 2 tablespoons green onions, 2 teaspoons of chopped parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and 1 1/4 cups of cooled prepared Alfredo sauce. Blend well. Set aside.
• Heat the oven to 375 F.
• Vegetables - In a heavy skillet, sauté mushrooms, carrots, and 1 cup of chopped onions in 1 tablespoon butter until just tender-about 8 to 10 minutes. Add red and green bell pepper, zucchini, and broccoli; toss to mix well.
• Assembly - Grease bottom and sides of a 9 x 13 x 2-inch baking dish. Lay out 4 cooked lasagna strips to cover the entire bottom of the baking pan. Spread 1 1/4 cups of the ricotta mixture evenly over the strips. Top with half of the vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
• Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil sprayed side down.
• Bake the lasagna for about an hour, or until the internal temp registers 165 F on an instant-read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving.
• Heat reserved Alfredo sauce and spoon a little over each serving.

CHICKEN ALFREDO LASAGNA RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
• Place spinach in a heatproof bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 60 seconds, until wilted. Allow to cool, then squeeze the water from the spinach.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, stir together ricotta and cooked spinach
• In the prepared baking dish, place 5 lasagna noodles in a layer, edges overlapping. Pour alfredo chicken mixture over the noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over the chicken mixture. Top with another layer of 5 noodles. Spread the ricotta-spinach mixture evenly over the noodles. Pour half of the remaining alfredo sauce over the spinach mixture and spread evenly. Sprinkle 1 cup of mozzarella over the sauce. Lay on the final 5 noodles, then top with the remaining alfredo sauce, mozzarella, and salt and pepper to taste.
• Bake for 50-60 minutes, then broil until the top is brown and bubbly. Garnish with fresh parsley or basil and serve hot.

CHICKEN ALFREDO LASAGNA SOUP

Steps:

• Preheat oven to 400°F
• Line a baking sheet with aluminum foil
• Pat the chicken breasts dry
• Brush with oil and sprinkle with a pinch of salt
• Bake for 22-25 minutes
• Allow to cool, shred with a fork or slice into thin, bite-sized slices
• Break lasagna noodles into 1-2inch pieces
• Boil according to package instructions, set aside
• Melt 2 tbsp butter in a medium saucepan over medium heat
• Add the flour, whisk until flour dissolves into butter
• Keep whisking and slowly add the heavy cream, a roux will form
• Add in the chicken broth and salt and pepper to taste, bring to boil, reduce to simmer
• In a large pot or dutch oven, melt the remaining butter over medium heat
• Add the onions and carrots, sauté 5-6 minutes until vegetables soften
• Pour the cream broth into the pot over the vegetables
• Add the garlic, bring to a boil
• Once boiling add in the spinach, chicken and lasagna noodles
• Reduce to simmer
• Add the grated cheese
• Sprinkle with red pepper flakes
• Divide soup into bowls
• Top each bowl with a heaping spoonful or ricotta cheese