Joanna Gaines White Chicken Alfredo Lasagna Recipe
Do you love cozy, home-cooked meals? You will love this Joanna Gaines White Chicken Alfredo Lasagna Recipe. It is a creamy, cheesy masterpiece.
Equipment
- Large pot
- Skillet
- Whisk
- Mixing bowl
- Baking dish
- Aluminum foil
Ingredients
- 9 Lasagna Noodles
- 3 Cups Cooked Chicken Shredded
- 2 Cups Mozzarella Cheese
- 1 Cup Parmesan Cheese
- 15 Oz Ricotka Cheese
- 2 Cups Heavy Cream
- 1/2 Cup Butter
- 3 Cloves Garlic
- 2 Cups Fresh Spinach
- 1 Tsp Black Pepper
Instructions
- Boil a large pot of salted water. Cook the lasagna noodles until they are soft. Drain the water and set them aside.
- Melt the butter in a large skillet. Add the minced garlic and cook until fragrant. Do not let the garlic turn brown.
- Whisk in the heavy cream and Parmesan cheese. Stir constantly until the sauce is nice and thick. Season it with a little black pepper.
- Mix the shredded chicken with half the sauce. In a separate bowl, stir the ricotta and spinach. This creates your two main filling types.
- Spread a thin layer of sauce in the pan. Place three noodles over the bottom of the dish. This prevents the pasta from sticking.
- Layer half of the chicken mixture over noodles. Top it with the ricotta and spinach mix. Sprinkle a handful of mozzarella on top.
- Repeat the layers until the pan is full. End with a layer of noodles and sauce. Smother the top with the remaining mozzarella.
- Preheat your oven to 375 degrees. Bake the lasagna for about thirty minutes. The cheese should be bubbly and golden.
Notes
- Use fresh garlic for the best flavor profile.
- Do not overcook your pasta in the pot.
- Let the lasagna rest for ten minutes before cutting.
- Shred your own cheese for better melting results.
- Pat the spinach dry to avoid a watery dish.
- Add a pinch of nutmeg to the white sauce.
- Grease your baking dish very well before starting.