Chicken Alfredo Lasagna

 

10 uncooked lasagna noodles

1- 16oz. jar white alfredo pasta sauce.

1/4 cup milk.

1 1/2 tsp. dried oregano.

3 cups coarsely chopped cooked chicken. (I use 1 whole chicken)

1- 14 oz. can artichoke hearts in water. Drained and chopped.

1 red bell pepper, chopped.

1/2 yellow onion, chopped.

3 cloves garlic, minced or pressed.

3 cups shredded mozzarella cheese.

1 large package feta cheese, crumbled.

1 cup grated parmesan cheese.

1 bunch of fresh spinach.

1 bunch of fresh basil leaves.

 

Preheat oven to 375.

Cook noodles according to package directions.

In a small bowl, combine alfredo sauce, milk and oregano, whisk and set aside.

Coarsely chop chicken, artichokes, bell pepper, onion and garlic.

Place chicken, artichokes, bell pepper, onion and garlic in a large bowl. Add 2/3's of the mozzarella and all of the feta and mix well.

Spread about 2/3 cup of the alfredo sauce mix over the bottom of 9x13 baking dish.

Top with a layer of noodles.

Add a layer of the chicken mixture.

Top with spinach leaves and basil leaves. Drizzle some sauce over the top and repeat.

Final layer consists of noodles, remaining sauce and mozzarella cheese.

Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more.

Let stand 15 minutes and serve.

 

 

 

*Special thanks to Sue Moses for sharing this recipe.

The original recipe was modified slightly in my test kitchen.