That’s a mouthful.. lol
I had a jar of Bertoli alfredo sauce that I bought on sale, knowing that I might not get to use it. (Chili-man is NOT a fan of alfredo sauce.) It’s been sitting in the pantry for a while so I thought I’d try this recipe from Bertoli, only I changed it up some, you know how I am!!!
You see, Chili-man is one of those meat eaters. Has to have meat at every meal. So I added cooked chunked chicken to the layers in this recipe.
I didn’t use as much spinach as the recipe originally called for (again so he might eat it) and while the recipe turned out OK, he wouldn’t eat seconds, or leftovers…
But you might enjoy it!!!
CHICKEN ALFREDO FLORENTINE LASAGNA
Ingredients:
1 chicken breast cooked and chunked (or one large can chicken)
1 container (15 oz.) cottage cheese
1 egg
1/2 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg (optional)
1 jar Bertolli® Alfredo Sauce
9 lasagna noodles, cooked and drained
1 lb. fresh mozzarella cheese, thinly sliced
Directions:
1. Preheat oven to 350°.
2. Combine cottage cheese, egg, spinach, salt, pepper, chicken and nutmeg in medium bowl; set aside. Spread 1/4 cup Sauce in 13 x 9-inch baking dish. Arrange 3 lasagna noodles, then top with 1/2 of the ricotta mixture, 1/4 cup sauce and 1/3 of the mozzarella cheese; repeat layers, ending with noodles. Top with remaining 1/4 cup Sauce.
3. Cover with aluminum foil and bake 40 minutes. Remove foil, then top with remaining mozzarella cheese. Bake an additional 10 minutes or until cheese is melted and lasagna is lightly browned. Let stand 10 minutes before serving.
“““““““““““““““““““““““““
No pictures……. I fed it to the dogs….















