Chicken and Spinach Alfredo Lasagna
finely chopped onion
Freshly ground black pepper
freshly grated nutmeg
finely chopped spinach
grated parmesan cheese
boneless and skinless chicken breasts
2 1/2 tbsp
a bunch of basil leaves (for serving)
How to Make Chicken and Spinach Alfredo Lasagna
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saucepan over medium heat. Add the onions and garlic to the pan. Cook until soft, for 3 to 4 minutes.
- Add the flour and stir until well-mixed. Now slowly add the milk and continue to cook until thickened. This will take 5 to 6 minutes.
- Add the salt, pepper, nutmeg, spinach and Parmesan cheese in it. Keep stirring until thickened, for about 2 minutes. Remove the pan from the heat and set it aside.
- Medium heat olive oil in a large saucepan. Thoroughly coat the chicken with salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and dried thyme. Now place the chicken into the heated pan.
- Cook the chicken until golden brown, for 4 to 5 minutes. Transfer it onto a plate to cool. Once cooled, shred the chicken into small pieces.
- Coat the baking dish with olive oil. Lay out the pasta sheets on the bottom of the dish. Spread the prepared béchamel sauce over the lasagna sheets. Sprinkle half of the chicken over the lasagna sheets and then add Parmesan cheese over them. Repeat the process until all the ingredients are utilized.
- Place the baking dish in the pre-heated oven. Let it bake for 45 to 50 minutes, until the cheese is melted and the sauce is bubbly.
- Remove from the oven. Transfer it onto a serving dish.
- Garnish it with basil leaves. Serve and enjoy!
- Lasagna was originated in Italy, in the region of Emilia-Romagna.
- July 29th is celebrated as the National Lasagna Day.
Weird Al Yankovic composed a song “Lasagna” which is a parody of the song “La Bamba”.