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a cut portion of white Alfredo lasagna with visible pasta layers, small cooked skinless chicken breast pieces, long flat rectangular roasted zucchini ribbons laid horizontally between the pasta sheets and a modest golden mozzarella top in a plain baking dish
Melissa Hart

Chicken Alfredo Lasagna

Roasted zucchini gives this white lasagna a vegetable layer with most of its excess water already cooked away. Keep the slices thin and blot them before assembly so they don't dilute the sauce between the noodles. The chicken cooks separately and stays in small pieces. Spread each layer evenly rather than piling the filling into the center, then give the finished lasagna a proper rest before cutting. The sauce can settle into the pasta during those minutes, leaving portions that hold together without turning the dish dry.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 9 regular dried lasagna noodles about 8 oz
  • 1 tbsp fine salt for noodle water
  • 2 medium zucchini about 1 lb, sliced lengthwise 1/4 inch thick
  • 2 tbsp olive oil divided
  • 1 lb boneless skinless chicken breast cut into 1/2-inch pieces
  • 1 tsp fine salt for chicken and vegetables, divided
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup freshly finely grated Parmesan
  • 1 cup whole-milk ricotta
  • 1 large egg
  • 6 oz mozzarella cheese grated

Method
 

  1. Heat the oven to 425°F. Toss zucchini with 1 tablespoon oil and 1/4 teaspoon salt, spread on a sheet pan and roast for 15 to 18 minutes until softened; blot excess moisture. Lower oven to 375°F.
  2. Meanwhile, cook lasagna noodles in water with the tablespoon salt until 2 minutes short of the package time and drain. Season chicken with remaining salt and pepper and cook in remaining oil in a skillet for 5 to 7 minutes until at least 165°F.
  3. Melt butter in a saucepan, whisk in flour for 1 minute and gradually add milk and cream. Simmer for 4 minutes, then remove from heat and stir in Parmesan. Mix ricotta and egg in a bowl.
  4. Spread 3/4 cup sauce in a 9-by-13-inch baking dish. Layer three noodles, half the ricotta mixture, half the chicken, half the zucchini, one-third of the mozzarella and 1 cup sauce; repeat, then finish with remaining noodles, sauce and mozzarella.
  5. Cover and bake for 35 minutes, then uncover for 10 to 12 minutes until bubbling and the center reaches 165°F. Rest for 15 minutes before cutting into eight portions.