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Chicken Alfredo Lasagna on a plate
Andrew Fowler

Chicken Alfredo Lasagna

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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 oven to 425°F. Toss zucchini with 1 tablespoon oil and 1/4 teaspoon salt; roast on sheet 15 to 18 minutes until softened. Blot moisture; reduce oven to 375°F.
  2. Meanwhile, cook noodles with tablespoon salt to 2 minutes short of package time; drain. Season chicken with remaining salt and pepper; skillet-cook in remaining oil 5 to 7 minutes to at least 165°F.
  3. Melt butter in saucepan; whisk flour 1 minute. Gradually add milk and cream; simmer 4 minutes. Remove from heat; add Parmesan. Separately mix ricotta and egg.
  4. Spread 3/4 cup sauce in 9-by-13-inch dish. Layer three noodles, half ricotta mixture, half chicken, half zucchini, one-third mozzarella, and 1 cup sauce. Repeat; finish with remaining noodles, sauce, and mozzarella.
  5. Cover; bake 35 minutes, then uncovered 10 to 12 minutes until bubbling and center 165°F. Rest 15 minutes; cut eight portions.