Took some help from the store because #whynot. Also, this school/fall seasoning is draining me, and I needed to put something on the table for dinner that is both filling and comforting cause at this point I honestly need it. Came together in 15 minutes plus and additional 45-60 minutes for baking time. Easily serves 6 people with leftovers if anyone wants extra.
Let's get started.
Chicken Alfredo Lasagna
1 Rotisserie Chicken, shredded
4-6 Cloves Garlic, minced
1 Onion, finely diced
1 Tbsp. Italian Seasoning
2 Jars Alfredo Sauce
1 Cup Pesto Sauce
2 Cups Mozzarella Cheese + more for the top
15 Oz. Ricotta Cheese
1/2 Cup Parmesan Cheese
1 Egg
Kosher Salt
Freshly Ground Black Pepper
Red Pepper Flakes
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 pkg. Ready Bake Noodles
Pre-heat your oven to 350 degrees Fahrenheit.
In a skillet add in the olive oil, butter, onion, garlic, and sauté for 2 minutes or until the onion has slightly softened. Add in the shredded chicken and season with Italian seasoning, salt, and pepper. Remove from heat.
In a bowl, add in the ricotta cheese, parmesan cheese, mozzarella cheese, pesto, egg, a pinch of salt, pepper, red pepper flakes, and mix until well combined. Set aside until needed.
Using a 9x13-inch baking pan, add a light layer of alfredo sauce, then add a layer of lasagna noodles, followed by a layer of ricotta, a layer of chicken, then a layer of alfredo.
Continue this layering with noodles, ricotta, chicken, sauce. Until you reach the top and have a final layer of mozzarella. Cover with aluminum foil and bake for 40 minutes.
Remove foil after initial baking time and allow to bake for an additional 5-10 minutes or until the top is bubbly and golden brown.
Remove from the oven and allow to rest for 20 minutes.
Cut into squares, serve, and enjoy.
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