This is an easy chicken alfredo lasagna recipe with a tasty Alfredo sauce with Spinach that will please everyone in your house!
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
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
½ Oxo chicken stock cube
1 tsp nutmeg
125ml double cream
Parmesan cheese, finely grated to serve up
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.
Slice into lasagna to produce good sized helpings and serve with parmesan to garnish.
How about trying some of these other Italian recipes?