Tasty Chicken Alfredo Lasagna
In this post, I am going to show you how to make an easy Alfredo Chicken Lasagna recipe!
This meal is one of the first meals my wife made for me, to win my heart ☺ – it was one of the best lasagnas I had ever had!
However, I think she may have used Rocket (Rucola) instead of spinach…
She is not one to follow recipes, so the recipe has never been written down, but I believe this attempt at a copy is pretty close.
Needless to say, she has not been able to make it again (without a recipe), so it is a good job that I am finally putting this to paper (or at least in writing).
Now I am not the only one to appreciate this delicious Chicken Alfredo Lasagna! Enjoy!
Lasagna or Lasagne?
So I have spelt Lasagna in the title of this post with an ‘a’ and not an ‘e’. In Italian ‘Lasagne’ is the plural for ‘Lasagna’, and is apparently normally how the English would spell it.
But I am pretty sure I have seen ‘Lasagna’ used more often in restaurants so hope no-one is offended. Either way, it does not change the taste!
Read a bit more in this Wikipedia link to find out more about the origins of this dish.
Check here if you wish to try my ground beef lasagna. This is the lasagna bolognese recipe that we all know.
Alfredo or Al Fresco?
So not being Italian I sometimes mix these two similar-sounding descriptions up. But really it is fairly simple to remember.
Apparently, the Alfredo comes from Alfredo di Lelio who was a restauranteur in Rome in the 1920’s. He invented the dish fettuccine Alfredo, which has a similar Alfredo Sauce as this dish.
Al Fresco, on the other hand, when referring to eating means to eat outside. However, literally, it means ‘in the cool air’ and does not mean to dine outside in Italian.
Its more common meaning is to ‘spend time in jail’!!!
Alfredo Chicken Lasagna with spinach
Whatever your thoughts of Italy or Italians, if there is one thing they pride themselves on (well there are quite a few actually), and it has to be their food.
We are enormous fans of Italian food in our house and you will find a few Italian recipes elsewhere on this site. A few links available below.
I hope this chicken and spinach alfredo lasagna gives you the same warm feeling I had when I first tried it!
If you try to make it, please let me know how you get on in the comments section below!
How to make chicken lasagna with white sauce
Chicken Alfredo Lasagna Recipe
This is an easy chicken alfredo lasagna recipe with a tasty Alfredo sauce with Spinach that will please everyone in your house!
Ingredients
- 3 skinned chicken breasts, diced into inch sized pieces (fat and sinew removed)
- 3 or 4 garlic cloves, finely chopped
- 6 pieces streaky bacon
- 1 small onion, finely chopped
- 1 shallot, finely chopped
- Salt and pepper
- 1 bunch of fresh parsley, finely chopped
- Olive oil
- 50g butter
- 2-3 tbsp flour
- 8-12 lasagna sheets, depending on size of lasagne dish
- Bunch of spinach leaves
- 100 g Mozzarella cheese, grated
- 100 g medium white cheddar cheese, grated
- 400ml milk
- ½ Oxo chicken stock cube
- 1 tsp nutmeg
- 125ml double cream
- Parmesan cheese, finely grated to serve up
Instructions
Preparation
- Pre-heat your oven to 180C.
- The important thing with lasagne is to make sure the pasta gets properly cooked. The trick is to make sure all the pasta is immersed in sauce, otherwise you may get some hard crispy bits - or if you really want to be sure, then you can pre-cook it. It’s up to you but I will describe the first method using uncooked pasta sheets.
- First of all fry the bacon until it is crispy and remove from pan. While bacon is cooking, slice the chicken breasts in half, lengthways so they are half as thick, and season both sides with salt and pepper.
- When the bacon is cooked, then fry the chicken in the olive oil on both sides, in batches if need be, until browned. Add the shallot to the pan and cook without burning. Remove chicken and shallot from pan when done and let cool for a few minutes. When it has cooled cut the chicken pieces into inch size pieces, and the bacon into small pieces.
- Then make the sauce: first cook the onion and garlic in some butter and then add the flour and mix. Then add the milk slowly, stirring all the time. After a while the sauce will be bubbling and getting thicker. Then add the cheddar cheese to make a nice cheesy sauce. Finally you add the cream, nutmeg, ½ stock cube and parsley, stirring well to finish off the sauce.
- You need to have enough sauce to cover the contents of your lasagne, so make sure you make enough to suit. If you have too little sauce, then add a bit more milk. When the sauce is ready you can start to construct your lasagne.
Layer your Lasagna
- Start with a properly sized ceramic lasagne dish, say 15 cm x 28 cm. Put a layer of sauce on the bottom. Then add the lasagne sheets, making sure to embed them such that they float upon the sauce. Do not let the pasta overlap, or it may not cook properly. Add a layer of chicken pieces, the fried shallot, the chopped bacon, and spinach leaves (having first removed the stalks), until you have covered the pasta. Sprinkle half of the mozzarella on the layer. Then pour some sauce on top to cover the layer. Add another layer of pasta. Then another layer with the rest of the chicken and spinach leaves. Finally, pour the remaining sauce to cover the entire contents. Then sprinkle the top with the rest of the mozzarella.
- Cook in the oven for 40 minutes until cheese is browned and pasta is cooked.
Notes
Slice into lasagna to produce good sized helpings and serve with parmesan to garnish.