What You Need:
9 al dente lasagna noodles
1/4 cup of extra-virgin olive oil
chopped onion, one medium-sized
two minced garlic cloves
Chilled and shredded chicken breast, weighing 1.5 pounds
2-and-a-half cups of ricotta
one cup of Parmesan cheese, grated
one big egg
shredded mozzarella cheese, measuring three cups
1/4 cup of finely chopped fresh basil leaves
1/4 cup of chopped, fresh parsley
Optional seasonings: salt & pepper
Three cups of Alfredo sauce (or béchamel sauce, if you want to cut corners)
nutmeg, if desired, 1 teaspoon
Kitchen Island: We always have this on hand! The next morning, my kids ate all the leftovers since they liked it!
As reported by Morgan Reed
Italy is home to the renowned classic lasagna, and each area has its own special way of making this layered dish. Pasta layered with meat sauce (ragù) and béchamel is a classic recipe; nevertheless, versions have spread over the world, including regional flavors, and now you can find them in American cuisine. An American take on the classic, Creamy Chicken Lasagna combines succulent chicken with a rich, creamy sauce for a hearty and filling dinner. Those looking for a twist on the traditional beef or pork dish will love this one. This hearty and comforting recipe is perfect for a night in with the family or for a dinner party when you want to wow guests with a satisfying and unique take on comfort cuisine.
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