Lasagna Alfredo

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45min

•

Next Level

Try this delicious Lasagna Alfredo with chicken, spinach, and Parmesan sauce. A green twist on the classic Alfredo!

Try this delicious Lasagna Alfredo with chicken, spinach, and Parmesan sauce. A green twist on the classic Alfredo!
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Ingredients

What do you need?
Quantity: 4P

800g chicken thigh fillets (boneless and skinless)
100g butter
400ml cream
600g spinach
150g Parmesan cheese
2 cloves of garlic
400g oyster mushrooms
Pepper and salt (pezo)
Pinch of nutmeg
1 package of fresh lasagna sheets

800g chicken thigh fillets (boneless and skinless)
100g butter
400ml cream
600g spinach
150g Parmesan cheese
2 cloves of garlic
400g oyster mushrooms
Pepper and salt (pezo)
Pinch of nutmeg
1 package of fresh lasagna sheets

Preparation method

How do you make this?

Slice the chicken fillets into thin slices and chop the mushrooms finely. Fry them separately in butter with pepper and salt. Set aside.

Let the spinach wilt in some butter with pepper, salt, and a pinch of nutmeg.

Put half of the sautéed spinach in a tall measuring cup, along with the cream, Parmesan cheese, garlic, pepper, salt, and nutmeg. Blend everything until smooth to make a sauce.

Layer in a baking dish with the fresh lasagna sheets, sautéed chicken, mushrooms, half of the sautéed spinach, and the spinach-Parmesan sauce.

Finish with grated Parmesan cheese.

Bake the lasagna for 25 minutes in a preheated oven at 180°C. Serve immediately.

Tips

Add additional vegetables such as zucchini or pepper for more variation. Use grated mozzarella on top for an extra cheesy crust.

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