Ingredients
– 9 lasagna noodles, cooked and drained
– 2 tablespoons olive oil
– 2 boneless, skinless chicken breasts, cooked and shredded
– 3 cups Alfredo sauce (homemade or store-bought)
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 egg
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions
1- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2- Heat olive oil in a large skillet over medium heat. Combine the shredded chicken with 1 cup of Alfredo sauce in the skillet, seasoning with salt and pepper to taste. Set aside once mixed.
3- In a separate bowl, mix together ricotta cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper until well combined.
4- Spread a thin layer of Alfredo sauce at the bottom of your prepared baking dish. Place 3 lasagna noodles over the sauce. Layer with half of the ricotta mixture, followed by half of the chicken mixture, and sprinkle with one-third of the mozzarella cheese.
5- Repeat the layering process once more with lasagna noodles, ricotta mixture, chicken mixture, and another third of the mozzarella cheese.
6- Top with the remaining lasagna noodles, Alfredo sauce, and the last of the mozzarella cheese.
7- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbly.
8- Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Enjoy!
