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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Five cheeses and a jar of prepared Alfredo sauce enhance this terrific lasagna recipe. Itâs effortless to prepare and kid-friendly, too. Karlene Burton JACKSON, TENNESSEE Ingredients:
2 eggs, lightly beaten |
1 carton (15 ounces) ricotta cheese |
1 cup (8 ounces) 4% cottage cheese |
1/2 cup grated parmesan cheese |
1/4 cup plus 2 tablespoons minced fresh parsley, divided |
1 jar (15 ounces) roasted garlic alfredo sauce |
2 cups cubed cooked chicken |
2 cups cubed cooked ham |
1/4 teaspoon garlic powder |
6 lasagna noodles, cooked and drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder.
2. Spread 1/2 cup of the chicken mixture in the bottom of a greased 13x9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers.
3. Cover and bake 40 minutes. Uncover; bake 10 minutes or a thermometer reads 160°. Let stand 15 minutes before cutting. Sprinkle with remaining parsley. Serve immediately. Yield: 12 servings.
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