Chef’s Chicken Alfredo Lasagna

It is a bit too warm out for a heavy meal like lasagna but I just needed to get this recipe out of my head and into the oven. The kitchen is hot and my lasagna is baking away. The outdoor farmer market offered some first harvest fresh veggies. These are incorporated into this meal. I offered some nice photos of the construction of this three-layer lasagna. Let’s make the Chef’s Chicken Alfredo Lasagna.

2 tablespoons olive oil

1 small can sliced black olives

1 small yellow squash (sliced and sauteed)

1 small package of sliced mushrooms (sauteed)

1/2 cup white wine

1 tsp minced garlic

1 red pepper (sliced and sauteed)

1 sliced  onion (sauteed and carmelized)

5 ounces fresh baby spinach (sauteed)

2 each 11oz RANA brand store-bought Alfredo sauce

 1/2 cup grated parmesan cheese

8 ounces softened cream cheese

1/4 teaspoons black pepper

 1/2 teaspoons salt

2 cups shredded rotisserie chicken

12 cooked lasagna noodles

1 cup shredded mozzarella cheese

In a 12 inch skillet at medium heat with 1 tsp olive oil, sautee sliced red peppers.

Add 1 additional tsp olive oil and the sliced mushrooms

Add minced garlic to red pepper and mushroom mix.

When mushrooms are fully sauteed deglaze the pan with the white wine.

Allow wine to fully cook down.

Remove the veggies from the skillet and place them off to the side.

Using the same skillet add 1 tsp of olive oil and on medium heat carmelize the sliced onion. I cut my onion so that I had rings which allowed me to lay all the onion in the skillet flat while they carmelized. 

Transfer onions out of skillet and place off to the side for later use.

Using same skillet, sautee the baby spinach and again remove from pan and place off to side.

Using the same skillet, add remaining olive oil and sautee the sliced yellow squash on both sides until a small amount of brown forms.

In a large pasta  pot cook the lasagna noodles in salted water until they are tender. Do not overcook. Drain and rinse in cold water.

In a mixing bowl add one 11 oz alfredo sauce and the softened cream cheese. Blend with mixing spoon until creamy. Add black pepper and shredded chicken. 

Add sliced black olives to the chicken mix.

Blend gently to get cheese mix and chicken coated well.

In a 12 x 12 deep sided baking pan sprayed with non-stick cooking spray, spoon 3 ounces of Alfredo sauce from the second container of sauce into the bottom of the pan. 

Spread out Alfredo sauce to cover the bottom of the baking pan.

Add a layer of lasagna noodles to the bottom of the baking pan.

Layer the caramelized onions on the lasagna noodles.

Layer the spinach on top of the onions.

Use 2/3 of the red pepper and mushroom mix to layer on top of the spinach.

Drizzle Half the remaining Alfredo sauce on the veggie layer and add another layer of lasagna noodles.

Spread the chicken and creamed cheese mix over the second layer of lasagna noodles.

Sprinkle the parmesan cheese over the chicken blend.

Add the remaining red pepper and mushroom mixture over the chicken.

Layer the sauteed yellow squash over the red pepper layer.

Add the remaining lasagna noodles and cover the squash, red pepper, and chicken layer.

Top with shredded mozzarella cheese and bake in the oven for 45 minutes at 350F or until the mozzarella cheese is golden brown. 

Remove from oven when done and allow to cool for 15 minutes before serving. 

Enjoy…. this is a fantastic meal. It was stuck in my head for weeks as I worked out the formula. It is as delicious as it looks in the photo.



Leave a Reply

Your email address will not be published. Required fields are marked *