Chicken Alfredo Lasagna

This recipe is a good recipe if your looking for a way to make a new chicken dish and incorporate it into an all time classic, lasagna.

Ingredients:
3 pieces of boneless chicken
1 package of lasagna (1 lb.)
1 can of tomato sauce (29 oz.)
2 cans cream of chicken (8.5 oz.)
1 can of Alfredo sauce (29 oz.)
2 cups of ricotta cheese
2 cups of mozzarella cheese
1 cup of Parmesan cheese
1 pepper (orange)
1 tbsp of lemon juice
4 tbsp of butter
1/2 cup olive oil (e.v.o.o)
3 medium sized garlic cloves
1 tsp of sage
1 tsp of basil
2 tsp of garlic powder
1 tsp of pepper
1 tsp of salt

first to start this meal you want to take your three chicken breasts and grill them till ready. At the same time you want to start boiling you hot water for your lasagna. When the water for the lasagna starts to boil and four to five sticks of lasagna and salt to the pot. Make sure you have a piece of tin foil handy on the side to remove your lasagna. Also rub a little olive oil on this sheet so the lasagna does not stick. When the lasagna is sill semi-hard remove it from the pot and lay it on the sheet of foil.

When your chicken is done grilling remove it and cut it into small pieces. At the same time take your half cup of olive oil, cream of chicken, lemon juice, herbs and spices, minced orange pepper, minced garlic cloves and add it to a pan on medium heat. When you are done cutting up your chicken at it to the pan as well.

Next take you tomato sauce and pour about a fourth of the can to the bottom of your pan. Once you do this take the first pieces of lasagna you have ready and begin to lay them in the pan, barely overlapping the edges so they stay together. Over the top of this pour a layer of your chicken mix and one cup of mozzarella cheese and one cup of ricotta cheese. Once you have done this layer another row of pasta on top and repeat the process again.

Your lasagna should end up with a row of pasta on top. On top of this pasta pour your all your Alfredo sauce and decorate in any pattern with a 1/2 cup of tomato sauce. Over this you pour your last cup of mozzarella.

Cook in the oven covered with your foil at 375 for 35 minutes. After thirty five minutes remove the foil, add your Parmesan and thinly sliced butter and cook for another ten. When done lasagna should have a nice colored crust on top, if not return to the over for added time.

Learn more about this author, Justin Larkin.
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