Chicken Lasagna Alfredo is a killer alternative...
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
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 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
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.
Assemble in
oiled 9x13 baking dish as follows:
Heat oven to
350 degrees.
Layer of
lasagna noodles. Layer of sauce, 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.) Over the top layer, spread the parmesan cheese.
Bake uncovered
for about 45 minutes, or until top cheese is crusted well.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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