THE INGREDIENTS LIST:
1 Lb.Of lasagna noodles.
2 Cups.Of cooked and shredded chicken breast
2 Cups.Of shredded mozzarella cheese
1/2 Cup.Of grated Parmesan cheese
1/2 Cup.Of butter
4 garlic cloves – minced.
1 pint.Of heavy cream.
Salt and pepper to taste.
1 Tsp.Of dried Italian seasoning.
Fresh parsley, for garnish (optional)
Set your oven’s temperature to 375°F (190°C). A 9×13-inch baking pan should be greased. Likewise, heat up a large saucepan of salted water to a boil. As directed on the packaging, cook the lasagna noodles. Drain, then set apart.
Melt the butter in a large pan over medium heat. When aromatic, add the minced garlic and sauté for approximately a minute.
Pour the heavy cream in gradually while swirling continuously. Allowing it to boil for two to three minutes will cause a small thickening.
Sprinkle in some freshly grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir continuously until the sauce is smooth and the cheese is completely melted.
Cover the bottom of the prepared baking dish with a thin coating of the Alfredo sauce. On top of the sauce, spread a layer of cooked lasagna noodles.
Over the noodles, scatter a layer of equally distributed shredded chicken, then top with a liberal amount of mozzarella cheese. Over the cheese layer, drizzle some Alfredo sauce.
Once you’ve used up all the ingredients, keep stacking in the same order. Add a layer of lasagna noodles, Alfredo sauce, and a liberal amount of mozzarella cheese to complete the dish.
Bake in the preheated oven for 30-35 minutes, or until the lasagna is bubbling and the cheese is golden and bubbly, with the baking dish covered with aluminum foil.
Before cutting, let the lasagna rest for approximately 10 minutes. This facilitates setting and makes serving simpler. For a splash of color and freshness, you might perhaps top with freshly chopped parsley.
Serve hot after generously slicing. An attractive side dish to this Chicken Alfredo Lasagna is a fresh garden salad or some steamed veggies.