Friday, March 25, 2011

The Long Lost Recipe: Potato, Chicken & Spinach Lasagna w/ Homemade Alfredo Sauce!

This was such a yummy dish, I'm surprised I overlooked it for so long!  That's what happens when you get caught up in this whole 'life' thing ;).

Alfredo Sauce:
3 tbsp Butter
8 oz Heavy Cream or Evaporated Milk (less cals)
1 tsp Nutmeg (my fav spice!)
1/4 c. Parmesean cheese + 3 tbsp for later
2/3 c.  Mozarella cheese
1 Egg
S & P to taste!

Melt the butter in a pan over medium heat (you don't want to burn it!).  Add the cream/evaporated milk and stir until blended.  Stir in nutmeg, 1/4 c. parm. cheese and all of the mozarella and salt & pepper to taste.  Stir until melted then mix in the egg and simmer over medium heat for a bit (5 minutes).  Top with additional Parmesan and keep warm!

Potato & Spinach Lasagna
Alfredo Sauce (you can also buy a jar)
1 cup Milk
10 small potatoes, sliced - you can peel them, but I like the potato peel
5 tbsp grated Parmesan Cheese
More S & P to taste!
1 package Frozen Spinach, thawed
2 cups additional cheese (I used 3 Blend)
3 cups Sliced chicken (I cheated and used Tysons Frozen Chicken Strips)

Preheat your oven to 400.

Combine the Alfredo sauce with additional milk and put about 1/4 - 1/3 of the sauce in the bottom of a grease baking dish.  Layer 1/3 of the potatoes and sprinkle with Parmesan cheese.

Combine your Spinach and additional cheese (again, I used 3 Blend) and spread 1/3 over the Potatoes in the dish.  Then top with another layer of potatoes, parm. cheese, and spinach/cheese combo.  Do this again and pour the remaining alfredo sauce over it.  Bake for 45 minutes covered with foil.  Then uncover and bake for an additional 20-30 minutes.


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