Chicken Alfredo Lasagna
Discover delicious mini chicken, spinach, and ricotta lasagnas, topped with a creamy Alfredo sauce and gratinéed with Parmesan, perfect for a hearty and comforting meal.
2 people
Easy
€€ - €€€
550 kcal/serving
Préparation
Melt the butter cut into pieces with the peeled garlic (1 l MicroCook pitcher) for about 2 minutes at 600 watts, stirring halfway through. Add the flour, oregano, chicken stock, mix, and cook for about 30 seconds at 600 watts.
Add the cream while mixing well (flexible whisk), then cook for about 2 to 3 minutes at 600 watts. Add the parmesan and stir until melted. Season with salt and pepper, then let cool.
Mix (1 l mixing bowl) the ricotta and chopped spinach (if using frozen chopped spinach, let it thaw and drain well so it’s dry before adding to the ricotta). Season generously with salt and pepper.
Cut the cooked chicken and mozzarella into small pieces.
Spread a thin layer of Alfredo sauce in the Voila™ 1 l dish. Place 1 lasagna sheet, then spread half the chicken, half the spinach ricotta, and half the mozzarella.
Repeat the layers: sauce, lasagna, chicken, spinach ricotta, and mozzarella.
Finish with a lasagna sheet, cover with Alfredo sauce, and sprinkle with grated parmesan.
Bake uncovered for 20 minutes in the preheated oven, Th 6 or 180°C, or until the top is nicely browned.
Let the lasagna rest for 5 minutes to thicken the sauce.
Serve hot with a rocket salad and parmesan shavings.
Ustensiles
Ingrédients
- 100 g of cooked chicken
- 2 fresh lasagna sheets
- 70 g of ricotta
- 100 g of chopped spinach
- 70 g of mozzarella
- 20 g of grated parmesan
- Alfredo sauce
- 10 g of butter
- 1 small garlic clove
- 15 g of flour
- 1 tsp of oregano (or herbes de Provence - optional)
- 1 tsp of chicken stock powder
- 160 ml of heavy cream
- 30 g of grated parmesan
- Salt and pepper