I am so excited to share this recipe because it’s delicious! I love lasagna but sometimes I like to change things up and this change up was delicious.
Did I say that it was easy? Even easier if you use oven ready noodles! I made mine in several smaller dishes instead of one big 9×13 so I could freeze the rest!
White Chicken Lasagna
Prep time:
Cook time:
Total time:
Ingredients
- 3 cups cooked boneless, skinless chicken breast, shredded
- 16 oz pkg Lasagna noodles
- ½ cup grated parmesan cheese
- 12 oz Ricotta (or cottage cheese)
- 2 cups mozzarella cheese
- 16 oz jar Alfredo sauce
- 2 eggs, beaten
- 1 tsp basil
- 1 tsp thyme
- salt
- pepper
Instructions
- Spray 9x13 in glass baking pan with cooking spray.
- Preheat oven to 350 F.
- Bring large pot of salted water to boil. Cook pasta according to directions and drain.
- In a bowl, mix chicken, ricotta, basil, thyme , beaten eggs and ¾ of the jar of alfredo sauce. Mix together.
- In the 9x13 pan, place lasagna noodles with edges overrlapping.
- Place chicken mixture over the noodle layer and spread evenly.
- Sprinkle mozzarella cheese over mixture.
- Repeat layering noodles, mixture.
- Place a final layer of noodles and top with remaining alfredo sauce, mozzarella.
- Salt and Pepper to taste.
- Bake 50-60 minutes until top is brown and bubbling.
Well this sounds tasty!! 🙂
Thanks for joining Cooking and Crafting with J & J!
Where/When do you add the basil and thyme…? Thanks
Sorry! I mix it in the cheese mixture.