Saturday, August 3, 2013
Chicken Alfredo Lasagna
1/2 cup butter
8 oz cream cheese
2 cups milk
1 3/4 cups Parmesan cheese, grated
2 tsp garlic powder
2 tsp dried oregano
1/8 tsp black pepper
2 cups chicken, cooked and shredded
4 cups fresh spinach, chopped
2 cups mozzarella cheese, shredded
Cook lasagna noodles according to package directions. Drain, rinse in cold water to prevent sticking and set aside.
In a medium saucepan, melt the butter over medium-low heat. Add the cream cheese and stir with a whisk until smooth. Slowly stir in milk. Add Parmesan, garlic, oregano, and pepper. Keep heating and whisking until mixture thickens. Remove from heat.
Preheat oven to 350 degrees. In a 9x13 baking pan, spread a thin layer of the sauce. Carefully cover with 4 lasagna noodles. Top with half the chicken, half the spinach, a third of the mozzarella, and a third of the remaining sauce. Repeat with an additional layer of noodles, the remaining chicken, the remaining spinach, half the remaining mozzarella, and half the remaining sauce. Cover with the remaining noodles, the remaining sauce, and the last of the cheese. Bake for 40 minutes. Let set 10 minutes before serving.