I started out making just a cheesy type of lasagna and then…my brain started thinking. This quarantine has forced me to do more shelf cooking, which I do. It has also got me thinking outside of the box. So, I came up with a Cheesy Chicken Alfredo Lasagna. It was good!
Cheesy Chicken Alfredo Lasagna
2 packages no boil lasagna noodles (you can use the kind you boil, I just don’t enjoy that)
2 packets of Ranch Mix
3 cans evaporated milk
2 cans of canned chicken, drained and broken up with a fork. (I might use a 3rd can the next time)
1 jar of Alfredo sauce (you can make this homemade though)
Nutritional Yeast (optional)
Fresh Spinach, cut up
In a saucepan, combine your evaporated milk, ranch, seasoning, and nutritional yeast. I stirred that well and brought it up to a boil. Then, I added the alfredo sauce. Stirred until that was good and combined. It allowed it to thicken a bit. Once combined, I added the canned chicken.
In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles. Next, more of the sauce, then mozzarella and cheddar. Then sprinkle with parmesan and add a layer of fresh spinach. Continue layering until you end with the sauce and cheeses.
Bake, uncovered, at 350 for about 30 minutes. Then take out and take a knife around the edge of the pan to make sure the noodles are soaked. I put mine back in for another 10 minutes. You could cover it, at this time, if you want to keep it from burning. This is done to ensure that the noodles are cooked through.
Pull out and let sit for about 10 minutes before cutting to help the lasagna to set up properly.