Alfredo Lasagna Recipe

Name: Willie Sue's. Sumter,S.C.s Alfredo Lasagna Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 count no-boil lasagna noodles; 3 cups shredded mozzarella cheese; 1 cups grated Parmesan cheese; 1 tbs unsalted butter (for pan); 6 tbs unsalted butter; 4 count garlic cloves, finely minced; 3 tbs all-purpose flour; 2 cups whole milk; 1 cups heavy cream; 1 cups grated Parmesan cheese (for sauce); 1 tsp salt; 1 tsp black pepper; 1 tsp ground nutmeg; 3 cups cooked shredded rotisserie chicken (or cooked mushrooms for vegetarian); 4 cups fresh spinach, roughly chopped; 1 tbs olive oil; 0.5 tsp salt (for spinach/pan); 2 tbs fresh parsley, chopped; 2 tbs extra grated Parmesan

Inspired by Willie Sue's. Sumter,S.C.

Time1h 15m

Serves8

Make Alfredo Lasagna Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & assembly

12 count no-boil lasagna noodles

3 cups shredded mozzarella cheese

1 cups Grated Parmesan cheese

1 tbs unsalted butter (for pan)

Alfredo sauce

6 tbs Unsalted butter

4 count garlic cloves, finely minced

3 tbs 00 bread flour

2 cups whole milk

1 cups Heavy cream

1 cups grated Parmesan cheese (for sauce)

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp ground nutmeg

Filling (optional protein & veg)

3 cups cooked shredded rotisserie chicken (or cooked mushrooms for vegetarian)

4 cups fresh spinach, roughly chopped

1 tbs olive oil

1/2 tsp salt (for spinach/pan)

Garnish (optional)

2 tbs Fresh parsley, chopped

2 tbs extra grated Parmesan

Method

Filling (optional protein & veg)

Sauté spinach and prepare protein

Preheat a medium skillet over medium heat. Add 1 tablespoon olive oil. Add chopped spinach and 1/2 tsp salt; sauté 2–3 minutes until wilted. Transfer to a bowl and let cool slightly. If using rotisserie chicken, shred into bite-sized pieces. If using mushrooms instead, slice 8 oz mushrooms and sauté in the same pan with a bit more oil until browned, then combine with spinach.

Alfredo sauce

Make a roux

In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to prevent burning. Sprinkle in 3 tablespoons flour and whisk continuously for 1–2 minutes until the mixture bubbles but does not brown.

Add dairy and finish sauce

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, and cook 4–6 minutes until it thickens enough to coat the back of a spoon. Reduce heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp ground nutmeg. Taste and adjust seasoning as needed. Keep sauce warm off the heat while assembling.

Pasta & assembly

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch (or similar) baking dish with 1 tablespoon unsalted butter.

Assemble lasagna layers

Spread 1 cup of the Alfredo sauce in the bottom of the prepared baking dish to prevent sticking. Place 4 no‑boil lasagna noodles in an even layer on top of the sauce (break noodles as needed to fit). Spoon about one-third of the remaining Alfredo sauce evenly over the noodles (roughly 1 to 1 1/4 cups). Evenly distribute half of the shredded chicken (or mushrooms) and half of the sautéed spinach over the sauce. Sprinkle 1 cup shredded mozzarella and 1/3 cup grated Parmesan over the layer. Repeat: add another layer of 4 noodles, another third of the sauce, remaining chicken/spinach, and 1 cup mozzarella plus 1/3 cup Parmesan. Top with final 4 noodles, spread remaining sauce over the top, then sprinkle remaining 1 cup mozzarella and remaining 1/3 cup Parmesan evenly.

Bake

Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F oven for 25 minutes. Remove foil and bake an additional 10–12 minutes until the cheese on top is bubbly and lightly golden. If you prefer a browner top, broil on high for 1–2 minutes while watching closely.

Rest and garnish

Remove lasagna from oven and let rest 10–15 minutes to set (this helps slices hold together). Sprinkle chopped parsley and extra grated Parmesan over the top before slicing. Serve warm.