Thu, May 24 2012

Janet's No-Boil Noodle Chicken Alfredo Lasagna

Your favourite pasta dish baked between layers of no-boil, quick & easy, noodles.
Ingredients
1 1/2 lb. cooked rotisserie chicken (from deli) 1 med. white onion, diced* 2-3 cloves garlic, minced 1 Tbs. dried Italian seasoning 3 Tbs. olive oil 1 32-oz. jar favorite brand prepared Alfredo sauce 1 C. chicken broth 16 oz. sliced mushrooms, drained (optional) salt and pepper to taste 12 lasagna noodles, uncooked 3 C. ricotta cheese 1 C. grated Parmesan cheese 3 C. shredded mozzarella cheese 2 eggs, beaten *If you don't like onions, try 1/4 C. finely diced chives.
Nutrition Information
Serving Size 1 (175g) Recipe makes 12 servings Calories 287 Calories from Fat 105 (36%) Amount Per Serving %DV Total Fat 11.7g 17% Saturated Fat 5.6g 27% Monounsaturated Fat 4.3g Polyunsaturated Fat 0.8g Trans Fat 0.0g Cholesterol 72mg 24% Sodium 659mg 27% Potassium 266mg 7% Total Carbohydrate 17.1g 5% Dietary Fiber 0.9g 3% Sugars 1.7g Protein 27.3g 54%
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Skin, debone and shred chicken. In a large skillet over medium heat, cook onion, garlic and Italian seasoning in 3 Tbs. olive oil until onion is soft and translucent. Add Alfredo sauce, chicken broth, shredded chicken, mushrooms and salt and pepper to taste. Mix well and cook until heated thoroughly. (Will appear on the soupy side but noodles will absorb it.)

In a large bowl, mix ricotta, Parmesan and mozzarella cheeses with beaten eggs.

Liberally prep bottom and sides of crockpot or large casserole dish with non-stick cooking spray and layer as follows: 1/4 Chicken Alfredo sauce, 4 uncooked lasagna noodles, 1/4 Chicken Alfredo sauce, 1/3 cheese mixture, 4 uncooked lasagna noodles, 1/4 Chicken Alfredo sauce, 1/3 cheese mixture, 4 uncooked lasagna noodles, 1/4 Chicken Alfredo sauce and remaining 1/3 cheese mixture.

If using oven, cover and bake at 375 degrees for 45 minutes, uncover and bake 15 minutes or until cheese starts to brown. Remove from oven and allow to rest 15 minutes before serving.

If using crockpot**, cook on low for 4-5 hours. Lower heat to warm for 1 hour, turn off, remove lid and allow to rest for 15 minutes before serving.

** Fold 2-3 full paper towel sheets and place over top of crockpot before putting lid on. This will help keep extra water condensation from dripping back on lasagna.

NOTE: This is also good with sauteed zucchini, broccoli flowerets or spinach mixed in with the Chicken Alfredo sauce (just make sure all water has cooked out before adding Alfredo sauce). Of course, add any vegetable or vegetable combination of your choice if you wish.

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