Alfredo Spinach mushroom chicken Gluten Free Lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven to 375

Step 2

Make Alfredo Sauce first

Step 3

Melt butter in a medium, non-stick saucepan over medium heat. Add chicken broth and heat, then add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.

Step 4

Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long. Set aside.

Step 5

Finely chop the onion, and fresh garlic. Slice Mushrooms

Step 6

In a large pan, sauté onion and mushrooms on medium heat for 6 minutes. Add in the garlic sauté for 2 minutes then add in the fresh spinach and sauté for another 2-3 minutes until the mushrooms and onions are tender. Add in cooked chicken, stir then set aside.

Step 7

Put the ricotta cheese, oregano, basil, and Italian seasoning in a medium bowl and mix well with an electric mixer on low speed, about 30 seconds. Mix in enough Alfredo that it will spread easily. Set aside.

Step 8

It's now time to start the layering process. First, add a ½ cup of the warmed alfredo sauce to the bottom of a 13x9 oven safe pyrex dish. Expert Tips: This will ensure the noodles don't stick to the bottom of the dish.

Step 9

Then, place 3-4 lasagna noodles on top of the sauce.

Step 10

From there, add half of the ricotta cheese on top of the lasagna noodles and spread evenly using a basting brush.

Step 11

Layer half of the spinach, mushroom mixture on top of the ricotta cheese and spread evenly.

Step 12

Add 1 ½ cups of shredded mozzarella cheese and half the Parmesan cheese and spread out evenly. Add 1/2 Alfredo sauce over.

Step 13

Layer on 3-4 more lasagna noodles on top of the mozzarella cheese. Now, pour on half the alfredo sauce.

Step 14

Add rest of the ricotta cheese on top and spread evenly using a basting brush.

Step 15

Layer rest of the spinach, mushroom mixture on top of the ricotta cheese and spread evenly.

Step 16

Add 1 ½ cups of shredded mozzarella cheese and half the Parmesan cheese and spread out evenly.

Step 17

Once the lasagna has been put together, cover with aluminum foil and bake on 350°F for 1 hour.

Step 18

Once done, remove the aluminum foil and let it rest for 10 minutes before slicing. Top with fresh parsley and serve.