Try this Chicken Caesar Lasagna for one of the best fusion meals you’ve ever had! You might not want traditional lasagna again any time soon after trying this, a delectable twist on a classic that features chicken and Alfredo sauce with a crunchy crouton topping.
Chicken Caesar Lasagna Recipe
Ingredients you will need:
- 9 dried lasagna noodles
- 1 batch Alfredo sauce (homemade or store bought)
- 1 jar light Caesar dressing
- 1 t. lemon juice
- 1/2 stick butter
- 1/2 t. black pepper
- 3 C. chicken breast, cooked and chopped
- 10 oz. spinach, chopped (fresh or frozen)
- 1 C. cherry tomatoes, halved
- 3/4 C. Italian cheese blend
- 1 pkg. ricotta cheese
- 1 pkg. croutons, crushed
Preheat oven to 325 degrees. Boil lasagna noodles to al dente.
Saute spinach and onions in a pan.
In a bowl, combine ricotta cheese and spinach mixture.
In a pan, combine Alfredo sauce, chicken, and Parmesan cheese.
In a 9″ x 13″ pan, layer chicken/Alfredo mixture, 3 lasagna noodles, and spinach mixture.
Repeat the layer order while adding some halved cherry tomatoes to the second chicken/Alfredo layer.
Repeat layers again. Cover and bake for 35 minutes.
Remove from oven and uncover. Top with Parmesan cheese.
Top with crushed croutons. Leave uncovered and bake 10 more minutes.
Add fresh parsley to the top.
Serve and enjoy!
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Chicken Caesar Lasagna Video Recipe
Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me. I’m always looking for a way to spice up traditional dinners. So here we have ingredients for a Caesar salad, but we’re going to use them in a lasagna.
We are going to get our veggies prepped. I’m going to start with 3 cloves of garlic for our homemade Alfredo sauce. You can use the store brand if you don’t want to make it at home. Just give those a chop quick. For our lasagna I’m going to use a sweet red onion. To chop this we’re going to cut the blossom and the root end, then with my Rada French Chef knife I’m going to come down the middle. I put onions in the refrigerator first so they won’t make me cry when I chop them. Come right down the top and score. Then again through the middle. And a quick chop through.
Here I have some organic tomatoes. With my Rada Tomato Slicer we’re going to halve all of these. Let’s chop our fresh parsley, a half cup. It’ll give us a nice bright color and flavor. I am going to use about 2 packages of fresh spinach. I’m going to use about 16 ounces total.
Now we’ll start our Alfredo. First I’ll take a box of whole wheat lasagna noodles and put them in boiling water. Be careful not to overcook. In my pan I have about half a stick of butter. I’ll add 3 cloves of garlic that we crushed. I’ll let these cook until transparent. To this I’m adding flour to butter and with my Rada Handi-Stir we will whisk it together. After about 3 minutes we whisk in some milk. Make sure that you are constantly stirring and breaking up flour bits. Whisk it all in and then we’re going to let it come up to a simmer and then we are going to add Parmesan cheese.
Here in a pan I’m going to start sauteeing red onion and then layer in chopped green spinach. It will take a little while. So now I’ve shut the heat off on the spinach and it is retaining color. We’re going to set it aside to cool down and then we will mix it with our ricotta cheese. Now to the sauce I’m going to whisk in grated Parmesan cheese. Use a cup to a cup and a half. Here you can see our sauce is thick and creamy. Then add half a cup of light Caesar dressing. Now whisk and let it set.
For filling I’m going to add some ricotta cheese to a bowl. Now the spinach and onion. And some parsley. Give it a good stir. Now we’ll add 3 cups cooked chicken into the Alfredo sauce. And then stir.
Now we’ll place a scoop of the Alfredo mixture and coat the bottom of the pan. Make sure it is thick but not too thick. Now on top of that we’re going to add noodles. I let them rest in cold water to prevent sticking and overcooking. Now we’ll spoon on the spinach mixture with the Rada Mixing Spatula. Now another layer of Alfredo sauce. Now add the chopped tomatoes. Now another layer of pasta and repeat.
This is going to go into the oven, covered at 325 for about 45 minutes. So we have about 10 minutes left. I pulled the lasagna out of the oven and am adding a blend of Italian cheeses, about a cup, and then I purchased a big of Caesar crouton’s that I’ve crushed in the bag. Now I’m going to top it with that. Then leave uncovered and bake for 10 more minutes.
Now out of the oven, I’m going to add the rest of the tomatoes. And then some chopped parsley. And now the Chicken Caesar Lasagna is ready! Thanks so much for joining me. Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.
End of Video Transcript