This is a delicious new take of lasagna that everybody in your home will love. Layered with perfectly seasoned chicken, cooked bacon, plenty of mozzarella cheese, and smothered in a rich alfredo sauce, what’s not to love about this dish.
Serving Size: 8 Servings
Preparation Time: 1 Hour and 5 Minutes

Ingredient List: Chicken and Bacon Alfredo Lasagna

2 to 4 tablespoons of extra virgin olive oil
3 lb. of chicken breasts, boneless, skinless, and chopped into
small pieces
2 teaspoons of chicken seasoning
10 to 15 strips of bacon, fully cooked and crumbled
32 oz. container of ricotta cheese
2 teaspoons of garlic, powdered
3 eggs, large and beaten
12 lasagna noodles, uncooked
1 tablespoon of chicken seasoning
32 oz. container of alfredo sauce
4 cups of mozzarella cheese, shredded

Instructions: Chicken and Bacon Alfredo Lasagna

Preheat the oven to 375°F.
In a large skillet, over medium heat, add the olive oil and, once
the oil is hot enough, add the chicken.
Season the chicken with the chicken seasoning and cook for 15
to 20 minutes. Remove and set the chicken aside.
In a large bowl, add the ricotta cheese, eggs, garlic, and chicken
seasoning and stir well.
Fill a large pot with salted water, and bring to a boil. Once
boiling, add the noodles and cook for 10 to 15 minutes or until soft. Drain the noodles, brush them with some olive oil, and set
aside.
Spread some alfredo sauce on the bottom of a large baking
dish.
Layer 3 cooked noodles into the dish and spread the ricotta
mixture on top. Sprinkle some of the chicken and bacon on top.
Pour some more alfredo sauce and sprinkle with the mozzarella
cheese. Repeat the layers until each of the ingredients have
been used.
Cover the baking dish with aluminum foil and place in the oven
to bake for 30 minutes. Remove the foil and increase the heat to
broil. Broil the lasagna for 5 minutes or until the cheese is fully
melted.
Remove and allow to sit for 5 to 10 minutes before serving.

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