It’s really quite easy, but here are step by step directions to make this white chicken lasagna.

The best order of operations that I’ve found for this recipe is to start by cooking the lasagna noodles, then draining them and letting them cool. While they’re cooling, stir together the filling (Here are the instructions for cooked and shredded chicken). Then make the white sauce.

Now it’s time to assemble the lasagna! Spread some sauce in the bottom of the baking dish, then layer three lasagna noodles to cover the bottom of the dish. Spread half of the chicken filling evenly over the noodles.

Next, layer on slices of provolone cheese. In the past, I had always made lasagna with shredded mozzarella cheese, but I recently switched to using sliced provolone, and I’ll never go back! It’s so gooey and cheesy, and I love how much flavor it adds. I like to use six slices to cover each layer, but I was a little short on provolone this time, so I used five slices on two of the layers


Yes, you can! We recommend making it in a disposable dish first, then cover with foil and freeze flat. When it’s ready to cook, let it thaw overnight in the fridge and then bake at 350 for 60-65 minutes.


  1. 4 tablespoons butter
  2. 1/4 cup flour
  3. 2 cups milk
  4. 1 cup chicken broth
  5. 2 teaspoons salt
  6. 1/4 teaspoon pepper
  7. 1 teaspoon garlic powder
  8. 1/2 cup parmesan cheese
  9. 2 teaspoons dried parsley
  1. 1 package lasagna noodles
  2. 32 ounces ricotta cheese
  3. 1/4 cup grated parmesan cheese
  4. 2 eggs
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1 teaspoon garlic powder
  8. 8 ounces frozen spinach thawed and drained
  9. 3 cups shredded cooked chicken
  10. 18 slices provolone cheese


  1. Preheat the oven to 350. Cook the lasagna noodles according to the package directions, then drain and let cool.
  2. To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
  3. To make the filling, mix together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
  4. To assemble, spoon about 3/4 cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon 3/4 cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
  5. Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.

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