I am a huge fan of lasagna but we decided to mix things up this week and make white chicken lasagna because I also love alfredo. It’s really easy and oh so yummy. I made two small pans but the recipe below is for a 9×13 lasagna pan.
16 oz lasagna noodles
3 chicken breasts
3 garlic cloves
3 cups mozzarella cheese
16 oz ricotta cheese
2 jars alfredo pasta sauce (16 oz jars)
Salt and Pepper to taste
Place chicken in a large pan and cover with water. Add diced onion and garlic. Salt and Pepper generously.
Boil the chicken until it is tender and you can shred it with a fork.
Remove the chicken, garlic and onion from the water and leave in a colander to completely drain while beginning the rest of the steps.
Preheat oven to 350 F.
Bring a large pot of water to boil. Add pasta and cook according to directions (about 8-10 minutes)
In a medium bowl, beat the eggs.
Mix in ricotta and chicken, onion and garlic and 1 jar of alfredo sauce.
Salt and pepper mixture to taste.
Spray a 9×13 pan with cooking spray.
Place one layer of lasagna noodles wit the edges overlapping.
Smear a thick layer of the chicken, sauce and cheese mixture.
Top with another layer of noodles, keep repeating until the last layer is noodles.
Top with 1/2 jar of alfredo sauce and 1 cup of mozzarella cheese.
Bake 50-60 minutes until the top is bubbly and brown.