One of the things I like most about this recipe is that it isn’t messy, where most lasagnas are. Plus, if you do happen to drop any the Alfredo sauce is white so it doesn’t stain like traditional red sauce would.
Check out what my pals over at Cooking Mamas had to say about this recipe:
“These make a wonderful presentation! Lasagna noodles filled with a spinach, ricotta cheese, and shredded chicken, then baked in a rich, creamy homemade Alfredo sauce. Serve with a green salad and crusty French bread!”
I served mine with rolls and 3-bean salad. Super tasty! What will you serve yours with?
Ingredients
Quick and Easy Alfredo sauce (below)
8 Barilla lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach thawed and squeezed
2 T. green onions thinly sliced, optional
1-pint part-skim ricotta cheese
1/4 c. Kraft grated Parmesan cheese
1/2 tsp. Morton salt
1 Eggland’s Best egg
2 c. shredded cooked Tyson chicken seasoned with salt and pepper
1 c. Kraft mozzarella cheese shredded
Basil ribbons for garnish, if desired
Quick and Easy Alfredo sauce
1/2 c. Land O Lakes butter room temperature
1 (8 oz.) pkg. Philadelphia cream cheese cubed, room temperature
1 tsp. minced garlic
1 1/3 c. TruMoo warm milk
1/2 c. grated Parmesan cheese
McCormick pepper to taste
Instructions
Prepare Alfredo sauce below, set aside.
Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.
Meanwhile, spread about 2/3 of the Alfredo sauce in bottom of a 13 x 9-inch baking dish or pan.
In a large bowl, combine spinach, green onions, ricotta cheese, Parmesan cheese, salt and egg; mix well. Evenly spread the ricotta cheese mixture and shredded chicken down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining sauce over rolls and sprinkle with mozzarella cheese.
Cover dish with foil and bake in a preheated 375-degree oven for 30 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.
ALFREDO SAUCE: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can substitute the chicken in this recipe with turkey if you want.
Thank you to Cooking Mamas for this great recipe.
