Ingredients
4 tablespoons butter
4 cups heavy whipping cream
1 cup shredded Parmesan cheese
3 tablespoons all-purpose flour
2 cups baby spinach
3 boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Black pepper, to taste
15 ounces ricotta cheese
1 egg
1 ½ cups shredded mozzarella cheese
9-12 lasagna sheets, cooked per package instructions
Steps
Preheat oven to 350°F. In a large pot of boiling water, cook the lasagna sheets per the package instructions, adding a drop of oil to prevent sticking.
Drizzle 1 tablespoon of olive oil over chicken breasts and rub into both sides. Season with seasoned salt, garlic powder, onion powder, Italian seasoning, and black pepper. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and sear chicken for 4-5 minutes per side until internal temperature reaches 165°F. Remove from skillet and cut into small pieces.
In the same skillet over low heat, melt butter, leaving browned bits in the pan. Stir in flour and whisk for 2-3 minutes until smooth. Gradually add heavy whipping cream, whisking until it comes to a simmer. Stir in Parmesan cheese, diced chicken, and spinach, allowing spinach to wilt before turning off heat.
In a small mixing bowl, whisk one egg and combine with ricotta cheese and ½ cup of shredded mozzarella cheese. Set aside.
In a 9×13 casserole dish, spread a small amount of Alfredo sauce on the bottom. Layer 3-4 lasagna sheets, followed by a thin layer of ricotta mixture and then chicken Alfredo sauce. Repeat layers two more times, ending with lasagna sheets.
Top the lasagna with 1 cup of shredded mozzarella cheese, cover with aluminum foil, and bake at 350°F for 30-45 minutes. To achieve a golden-brown top, remove foil and broil for 2-3 minutes. Let cool for 10-15 minutes before serving.
Required Tools
- Large skillet
- Spatula
- 9×13 casserole dish
- Large pot
- Small mixing bowl