Chicken and Italian Sausage Alfredo Lasagna

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 – makes 1 13×9″ pan.
  • In a frying pan on medium heat add 1 T Olive Oil. When heated, add 1 clove garlic and half of the chopped onions and cook until translucent (about 2 minutes). Add chicken, bulk sausage, 1 tsp Italian Seasoning, and Paprika. Cook until meat is cooked thoroughly.
  • Meanwhile, cook lasagna noodles according to package directions. Drain and set aside in single layer so they don’t stick together.
  • In a small bowl combine Ricotta Cheese, egg, and 1 T Italian Seasoning – set aside.
  • In a saucepan over medium heat – use remaining Olive Oil (1T), 1 clove garlic, and remaining onions. Heat until translucent. Add heavy whipping cream. When warmed, add 2-1/2 cups shredded Parmesan. Cook stirring constantly until cheese melts but DO NOT ALLOW TO BOIL – turn the heat down if it gets too warm.
  • Assembly: Put a thin layer of white sauce on the bottom of your 13×9″ pan. Top with enough noodles for a single layer. I use wide-lasagna noodles so it takes 3 to do each layer for a total of 9 noodles.
  • Top the noodles with 1/2 of the Ricotta Cheese mixture.
  • Add 1/2 of the meat.
  • Add 1/3 of the Mozzarella Cheese and sprinkle with scant tsp Italian Seasoning.
  • Repeat and finish with white sauce, reserved Parmesan, Mozzarella, and sprinkle with scant tsp of Italian Seasoning.
  • Bake at 375 degrees for 45 minutes. If the top starts to brown too much, cover in foil. Remove from oven and let sit 15 minutes before cutting.
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