Chicken Alfredo Lasagna

Name: Chicken Alfredo Lasagna
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 4 ounces thinly sliced pancetta, cut into strips; 3 ounces thinly sliced prosciutto or deli ham, cut into strips; 3 cups shredded rotisserie chicken; 5 tablespoons unsalted butter, cubed; 1/4 cup all-purpose flour; 4 cups whole milk; 2 cups shredded Asiago cheese, divided; 2 tablespoons minced fresh parsley, divided; 1/4 teaspoon coarsely ground pepper; Pinch ground nutmeg; 9 no-cook lasagna noodles; 1-1/2 cups shredded part-skim mozzarella cheese; 1-1/2 cups shredded Parmesan cheese

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut

Ingredients

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Directions

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Test Kitchen Tips

Swap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm.

Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do.

Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.

Nutrition Facts

1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.

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