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Chicken Alfredo Lasagna (4/29/2011)

Chicken Alfredo Lasagna

3 chicken breast, diced
1 teaspoon Italian seasoning
1 bag fresh spinach, chopped or 1 10 oz. pkg. frozen chopped spinach, drained
1 16. oz. pkg. lasagna noodles
4 cups shredded mozzarella cheese
12 oz. small curd cottage cheese or ricotta cheese
1 tsp. garlic powder
1 egg, beaten
2 16 oz. jars pre-made Alfredo sauce
Salt to taste

Sprinkle chicken breasts Italian seasoning and cook diced chicken in a skillet over medium heat until no longer pink. About 7-9 minutes. Remove from skillet and let cool. If using fresh spinach, add it to the skillet and over medium-low heat, let the spinach wilt. Remove from heat.

Preheat oven to 350-degrees F. Boil lasagna noodles according to package directions for ale dente. Drain.

In a medium bowl, combine chicken and 1 jar Alfredo sauce, stir together. In a separate bowl, combine cottage or ricotta cheese, spinach, garlic powder, 1 cup mozzarella cheese and beaten egg; stir.

Spray a 9 x 13-inch baking dish with cooking spray. Place 1 layer of noodles on bottom, overlap edges. Pour chicken Alfredo sauce mixture over the noodle layer and spread evenly. Sprinkle with 1 cup shredded mozzarella cheese. Top with another layer of noodles. Spread cottage cheese/spinach mixture evenly over noodles. Pour ½ remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another 1 cup mozzarella over sauce. Add final layer of noodles and top with the other ½ jar of Alfredo sauce, remaining mozzarella and salt and pepper to taste. Bake 50-60 minutes, until top is golden brown and bubbly. Remove from oven and let rest 10 minutes before serving.


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