Chicken Lasagna Alfredo is a killer alternative...

Chicken Alfredo Lasagna. Professional restaurant chef and restaurant manager, Chef Dave, developed this recipe for a dinner party at his home a number of years ago. You talk about a hit!

This recipe is really pretty easy, just takes a bit of time to assemble, but definitely no longer than a regular meat and tomato sauce offering. See Meatball Lasagna So, if you are looking for something to really spice up a dinner party, this could be the ticket for you. Throw in a professionally done Caesar Salad, and you've got one heck of a meal!

New Italian Recipe's
Chicken Lasagna Alfredo

Ingredients:

2 lbs. boneless, skinless chicken breasts, browned on both sides in olive oil, and thinly sliced (about 1/2 wide by 3-4 inches long) You will use this same pan to sauté the leeks and mushrooms in after the chicken has been taken out.

About 1/4 cup olive oil, total

2 leeks, sliced, rinsed well

1 lb. button mushrooms (see today's tip)

2 T garlic, minced

1 T each of dried thyme, basil, oregano and onion powder

1 t cayenne pepper

1/2 cup dry white wine

1/2 cup chicken broth

Juice of 1/2 lemon, no seeds

1 lb thinly sliced mozzarella

1/2 cup grated fresh parmesan (preferably, Parmigiano-Reggiano)

1 lb oven ready lasagna sheets

Béchamel Sauce:

Sauté in 1/4 cup unsalted butter:

1 cup white or yellow onions

A pinch of cayenne and nutmeg

Stir in:

3 cups whole milk
10 oz. Boursin cheese or a flavorful soft cheese mixture from your local groceries gourmet cheese section (a white cheese mixed with herbs, for example)

salt and pepper to taste

Whisk in:

8 oz. frozen spinach

1 egg, lightly beaten

:

Preparation:

Sauté leeks (or onions) over medium heat in olive oil in the same pan you sautéed the chicken breasts in until they are softened.

Add the mushrooms and toss with the leeks. Then add the garlic and seasonings and cook until the mushrooms are soft, about 4-5 minutes.

Stir in the wine, chicken broth, and lemon juice and salt and pepper to taste. Simmer about 8-10 minutes over medium heat until liquid is reduced by half. Take off heat and add the chicken.

Heat oven to 350 degrees.

Assemble in oiled 9x13 baking dish as follows:
Layer of lasagna noodles, layer of sauce with chicken, layer of mozzarella cheese and layer of béchamel sauce. Follow with the same layering technique for two more layers. (You do not need to cover completely with béchamel or cheese each time, as these will spread during baking.) Spread the parmesan cheese over the top layer.

Bake uncovered for about 45 minutes, or until top cheese is crusted well. Let rest at least 10 - 15 minutes before cutting slices.

Buon appetito always!
Chef Dave

newitalianrecipes2003@comcast.net