How to make it

  • This recipe is entirely dependant on the Alfredo sauce you buy. I got an alfredo sauce made by Classico called "roasted garlic" alfredo sauce. 1 Jar of that was plenty.
  • Bake the chicken first. No seasoning is needed. 1 medium sized chicken breast should be enough to cover the whole meal. I usually bake the chicken for 20 minutes at 450.
  • Slice up half of an onion. It doesn't need to be extremely fine, but no big chunks. After you have them sliced, sautee the onions in a pan for a few minutes in oil.
  • Dice mushrooms or use pre-sliced mushrooms.
  • In a mixing bowl, add the egg, all of the ricotta cheese, all of the onion, and about 1/4 cup of parmesean. Mix it all up.
  • On the bottom of your lasagna pan, apply a thin coat of oil and then apply another thin coat of alfredo sauce over top.
  • Layer the noodles over the first layer.
  • Cut up the chicken so you have fairly smalls chunks of chicken and spread it over the first layer. Take the mushrooms and spread them around the same layer. Now take the ricotta cheese mixture and spread it over top of the first layer. Add a very very light layer of alfredo sauce on top of it.
  • Repeat this process until you have come to the level of the pan.
  • Bake the lasagna for about 45 minutes and then let it cool for about 10 minutes.
  • You should never have to add any salt or garlic. Those flavors are definitely represented. I love my food salty and this satisfied that for me.

Reviews & Comments 1

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    " It was good "
    sugarmama ate it and said...
    I love alfredo sauce & I love lasagna... 'think I will give this a try... sounds delicious... thanks a lot for sharing!
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