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4.75 from 4 votes

Chicken Spinach Shrimp Alfredo Lasagna

Course: Casserole, Comfort Food, Dinner
Cuisine: Italian
Calories:
Author: Terri

Ingredients

Instructions

  • Preheat oven to 350°

For The Sauce

  • In a large sauce pan over low heat, add butter, cream cheese and chopped onions.
  • Stir and when almost melted, add heavy whipping cream, stir.
  • Next add garlic, oregano, basil, salt and pepper.
  • Whisk and cook on low until melted.
  • Sprinkle in Parmesan cheese and cook until it thickens up a bit, stirring often (approximately 15 minutes).
  • Add spinach leaves and stir.

For the Chicken and Shrimp

  • Put chicken breasts into a pan, cover with water and boil until done, then drain, shred and set aside.
  • Defrost frozen shrimp under cold water for 5 minutes in a strainer.
  • Cook lasagna noodles to al dente.
  • While sauce is cooking, cut grape tomatoes in half, set aside.

To Assemble

  • In a large baking/casserole dish (seriously a roasting pan is more the size you'll need), lightly spray with a non stick spray and add a few large spoonfuls of sauce to bottom of the dish.
  • Put 5-6 lasagna noodles over sauce.
  • Spoon ⅓ of the ricotta cheese on top of noodles and spread evenly.
  • Place half the shrimp on one half of the noodles and half of the chicken on the other side (so one side is shrimp, the other side is chicken).
  • Add sliced tomatoes on top of both the shrimp and chicken.
  • Pour ⅓ of the sauce over shrimp and chicken.
  • Sprinkle with ⅓ of the mozzarella cheese.
  • Add another 5-6 lasagna noodles, ricotta cheese, remaining shrimp and chicken.
  • Pour another ⅓ sauce, add ⅓ of the mozzarella cheese.
  • Add the remaining noodles and on top of the third layer of noodles, add remaining ricotta cheese, sauce and top with remaining mozzarella cheese.
  • Spray large piece of foil with a non stick spray and cover lasagna (a tip I learned off The Recipe Critic's post, which I NEVER thought about doing before. What a great idea to keep the cheese from sticking).
  • Place baking dish on a large cookie sheet to catch any liquid spills.
  • Cook for 60-70 minutes, then remove foil and cook for an additional 10 minutes or so to brown the cheese a bit.
  • Remove from oven, let rest for a few before serving.
  • Enjoy!

Notes

Alfredo Sauce adapted from The Recipe Critic
Recipe mostly from my boss Corrie.