Tuesday, January 13, 2009

Chicken Alfredo Lasagne

I made this lasagne for my other half and he loved it so much he begged me to write it down. I was worried he wouldn't want to eat too much of it since he can be such a health nut, but to my delight he thought it tasted so good he could care less! So as you've guessed, this is not the healthiest meal but it's delicious! Just try it and DON'T FEEL GUILTY ;)

(Feeds 6 people)
250g fresh lasagne noodles
400g chicken breast (cubed)
1 large onion (chopped)
1 cup sliced mushrooms
4 tbsp olive oil
2 tbsp flour
salt and pepper
600ml double cream (don’t feel guilty, you don’t have cream everyday ;)
4 cloves garlic (crushed)
2 tbsp butter
3/4 cup parmesan Parmesan cheese (grated)
1/2 cup flat leaf parsley (chopped)
1 x (280g) jar of marinated artichokes (exclude the oil. But keep the oil for your own use wih other dishes if you want. I do!)
1 x (280g) jar of sun-dried tomatoes (exclude the oil. But keep the oil for your own use wih other dishes if you want. I do!)
200g fresh young leaf spinach
1 cup ricotta cheese
2 cups cottage cheese
3/4 cup (200g) mozzarella cheese (sliced)

- In a bowl mix cottage cheese with ricotta. Set aside
- Blend spinach, sun dried tomatoes, artichokes together with 2 tbsp oil in a food processor. Or you can roughly chop, whatever you prefer. Set aside

- In a pan cook onion with 2 tbsp oil until onions are slightly clear
- Add chicken and cook further until chicken is almost cooked through
- Add in flour and salt and pepper to taste. Stir. Cook for a couple minutes
- Add mushrooms and cook for further 3 min (until mushrooms are soft and chicken is fully cooked through)
- Keep warm

- In a saucepot melt 2 tbsp butter until clear
- Add garlic and cook on low/medium for a couple minutes (but don’t let garlic get brown)
- Pour in cream, cook for further couple minutes, stirring occasionally
- Add parmesan and parsley, pinch of salt. Cook on low for a few more minutes continuing to stir occasionally, allowing sauce to thicken

Once alfredo sauce has thickened pour almost all into pan with the chicken mix (reserve about 1 cup worth of sauce). Mix chicken and sauce together, simmer on low for a few minutes

- While chicken-sauce mix is simmering prepare fresh lasagne noodles as per directions (of course if you are preparing dried lasagne noodles begin cooking them, as per directions, about 10 minutes sooner)
Drain and rinse
- Coat the bottom of a 9x13 inch baking (lasagne) dish with some alfredo sauce
- then layer as follows:
1/3 noodles
1/3 cheese mixture
1/3 spinach mixture
1/3 chicken alfredo mixture
repeat until all used

- Pour reserved alfredo sauce over top
- Layer mozzarella on top
At 350F degrees (180C / gas mark 4) bake in oven for 1 hour or until top is bubbling and nice and brown
Take lasagne out of the oven and let cool for about 10 minutes before serving.

Enjoy! And don't feel guilty!

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