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• READY IN 2 hr

Chicken and Spinach Alfredo Lasagna

247 Reviews

"A different, yet wonderful twist on normal lasagna!" - Sue 

Next Recipe GOSausage Spinach Alfredo Lasagna

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Original recipe makes 12 servings Change Servings

• 1 (8 ounce) package lasagna noodles
• 3 cups heavy cream
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• 1 tablespoon olive oil
• 1/2 large onion, diced

• 4 cloves garlic, sliced
• 5 mushrooms, diced
• 1 roasted chicken, shredded
• salt and ground black pepper to taste
• 1 cup ricotta cheese
• 1 bunch fresh spinach, rinsed
• 3 cups shredded mozzarella cheese

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

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• READY IN 1¾ hrs

Chicken Lasagna with Andouille Sausage

7 Reviews

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook SAIDANDDUNN." - SAIDANDDUNN 

Next Recipe GOCheesy Buffalo Chicken Lasagna

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Original recipe makes 12 servings Change Servings

• 1 (16 ounce) package lasagna noodles
• 1 pound andouille sausage, quartered lengthwise and sliced
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried sage
• 1/2 cup chopped onion

• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 tablespoon finely chopped garlic
• 20 ounces Classico® Creamy Alfredo Sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

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Directions

1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and half of the Alfredo sauce.
3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

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• READY IN 1½ hrs

Creamy Chicken Lasagna

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448 Reviews

"This is an unusual but fantastic combination. Everyone that tastes it raves!" - Caroline 

Next Recipe GOBuffalo Cheesy Chicken Lasagna

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Original recipe makes 6 servings Change Servings

• 3 skinless, boneless chicken breast halves
• 6 uncooked lasagna noodles
• 1 cube chicken bouillon
• 1/4 cup hot water

• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded mozzarella cheese
• 1 (26 ounce) jar spaghetti sauce

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Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven.

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• READY IN 1¼ hrs

White Cheese Chicken Lasagna

1,185 Reviews

"A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it." - Lisa Humpf 

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