Creamy chicken lasagna with spicy Alfredo sauce
When we think of lasagna, we usually immediately picture the classic version with a rich Bolognese sauce and fruity tomato sauce. But there are many other ways to prepare and enjoy lasagna. One of them is the so-called white lasagna. It features a velvety base of cream and Parmesan cheese.
- 500g chicken breast fillets
- 1 tsp salt
- 300g fresh spinach
- 2 cloves of garlic
- 100 g Butter
- 500 ml Stage
- 100g grated Parmesan cheese
- 1/2 TL Pfeffer
- 1 pinch of nutmeg
- 1 tbsp olive oil
- 9 Lasagna sheets 🛒
- 250g grated mozzarella
- Preheat the oven to 180 °C (top and bottom heat).
- Cook the chicken breast fillets in salted water, let them cool, and then cut them into small pieces.
- Meanwhile, wash the spinach thoroughly, let it drain, and roughly chop it. Peel and chop the garlic.
- Melt the butter in a saucepan and sauté the garlic until fragrant. Pour in the cream. Stir in the Parmesan cheese and season the sauce with salt, pepper, and a pinch of nutmeg. Simmer the sauce over low heat until it thickens slightly.
- Heat the olive oil in a pan and briefly sauté the spinach until it wilts. Set it aside.
- Pour a thin layer of Alfredo sauce into a casserole dish. Top with three lasagna sheets, followed by a layer of chicken pieces, some sautéed spinach, and another layer of sauce. Sprinkle with grated mozzarella. Repeat this process until all ingredients are used up. The final layer should be sauce and mozzarella.
- Bake the lasagna in a preheated oven for about 30-35 minutes, until the cheese is golden brown and the lasagna sheets are soft.
Recipe for Chicken Lasagna Alfredo
The secret to this dish lies in the famous Alfredo sauce. Instead of a complex béchamel sauce or a ragù simmering for hours, a reduced mixture of butter, cream, and plenty of Parmesan forms the foundation. To ensure the sauce develops its typical consistency and full flavor, it's worth buying the cheese fresh in a block and grating it yourself.
For the filling, we use a particularly gentle cooking method. The chicken isn't seared, but slowly poached in lightly salted water. This gentle cooking method keeps the poultry exceptionally juicy and prevents it from drying out. Once the meat is fully cooked, it can easily be shredded into bite-sized pieces with two forks. These fine fibers later combine perfectly with the creamy sauce and spinach during baking. The mild poultry absorbs the robust flavors of garlic and cheese beautifully, creating a delightful texture between the soft layers of pasta.
Fresh spinach adds color and a slightly earthy note to the dish. It's washed, roughly chopped, and briefly sautéed in a large pan until wilted. Once all the components are prepared, it's time to layer. A thin layer of Alfredo sauce on the bottom of the baking dish prevents the bottom layer of pasta from sticking. This is followed by the first layer of lasagna sheets, a generous portion of shredded chicken, some spinach, and more sauce. A little grated mozzarella between the layers helps bind everything together. This pattern is repeated until the dish is full. The final layer is a rich layer of sauce and mozzarella. In the oven, the cheese melts into a golden-brown crust.
Lasagna time! Why not enjoy a low-carb lasagna or a lasagna with salsiccia and sage?
