Best Lasagna Alfredo Recipes

LASAGNA ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
• In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

CHICKEN ALFREDO LASAGNA

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
• For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
• Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
• Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
• Add Parmesan cheese and keep stirring until sauce has thickened.
• Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
• Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
• Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
• Enjoy!

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
• In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
• Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
• Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

ALFREDO CHICKEN LASAGNA

Steps:

• Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
• Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
• Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
• Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
• Preheat the oven to 350 degrees F (175 degrees C).
• Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

CHICKEN ALFREDO LASAGNA

Steps:

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
• Preheat the oven to 375 degrees F.
• Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

SEAFOOD LASAGNA ALFREDO

Steps:

• In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

ALFREDO CHICKEN LASAGNA

Steps:

• In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. , In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley., Spread 1/2 cup Alfredo mixture in an 8x4-in. loaf pan coated with cooking spray. Layer with 2 noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
• Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
• In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
• Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
• Cook for 1 additional minute, then remove from heat.
• In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
• Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
• Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
• Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
• Bake for about 25 minutes, until the cheese is golden brown.
• Cool for about 15 minutes, slice, and serve!
• Enjoy!

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
• Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
• Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
• Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
• Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

SAUSAGE SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
• In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
• In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
• Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

VEGETARIAN LASAGNA ALFREDO

Steps:

• Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender., In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna. Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,

GROUND BEEF SPINACH ALFREDO LASAGNA

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce., In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture., Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese., Cook, covered, on low 4-5 hours or until noodles are tender.

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
• Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
• Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
• Place the cooked noodles on a wax paper lined flat surface.
• Evenly divide the ricotta mixute into eight scoops on to a plate.
• Spread about half of the alfredo sauce into the bottom of the baking dish.
• Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
• Roll up starting at the short end.
• Place seam side down on top of the sauce.
• Repeat same method with remaining 7 noodles.
• Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
• Cover with foil and bake for about 30 minutes or until hot and bubbly.

EASY ALFREDO LASAGNA

Steps:

• Combine ground beef and sausage with your choice of seasoning and cook over medium heat until brown. While the meat mixture is cooking, mix together ricotta and parmesan with eggs. Stir until blended, set aside.
• When the meat is browned, drain as much grease as possible from it before stirring into egg and cheese mixture.
• Spray a bread pan or casserole with non-stick cooking spray. Pour in enough sauce to cover the bottom of the pan, layer in a noodle. In the bread pan, one noodle fills the bottom and makes layering a snap.
• Next, layer on meat mixture and top with shredded mozzarella. Repeat layering process with sauce, noodle, meat and cheese. Pour a final layer of sauce and then top off with cheese. Cover with foil and bake about 35 minutes, until mixture is bubbly, then remove foil and bake another 10-15 minutes until cheese is melted and edges are brown.
• Remove from oven, let cool a few minutes before plating. Serve with warm, crusty bread and a green salad for a lovely and simple meal.

SPINACH ALFREDO LASAGNA

Steps:

• Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
• In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
• Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
• Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
• Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
• Bake for 20 minutes, until the cheese starts to brown.
• Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
• Enjoy!

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 375.
• Cook noodles.
• Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
• In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
• Spray a deep 13"X 9" lasagna pan with cooking spray.
• Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
• Cover with foil and bake for 1 hour.
• Let stand for 15 minutes before cutting.