Chicken Alfredo Lasagne

By Foodies of South Africa · 90 min

Ingredients

Instructions

1. Preheat the oven to 190°C and lightly grease a rectangular 23x33cm baking dish.
2. Heat 1 tbsp olive oil in a large pan. Add the mushrooms and cook over medium-high heat for 5–7 minutes, until golden and all the liquid has evaporated.
3. Add the remaining 1 tbsp olive oil, then stir in ½ chopped onion and the garlic. Cook for another 2–3 minutes until soft and fragrant. Stir in the shredded chicken and thyme, season well with salt and pepper, then set aside.
4. For the Alfredo sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux. Slowly whisk in the warm milk to avoid lumps, then pour in the cream. Keep whisking for 5–7 minutes, until the sauce thickens.
5. Stir in the hard cheese and season with salt, pepper and, if you like, chilli flakes or dried Italian herbs. Remove from the heat.
6. Spread a thin layer of sauce over the base of the baking dish. Add a layer of pasta sheets. Top with half the chicken-mushroom filling, half the grated mozzarella, ½ cup hard cheese and a drizzle of sauce.
7. Repeat with another layer of pasta, the rest of the filling, more cheese and sauce. Finish with a final pasta layer, the remaining sauce and a generous amount of cheese.
8. Bake for 60 minutes until golden and bubbling. Rest for 10 minutes before slicing.

Summarized from Foodies of South Africa's video. Watch it for the details.

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