YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo Lasagna with Spinach
A satisfying twist on classic comfort food, this Creamy Chicken Alfredo Lasagna features layers of tender chicken breast, wholesome whole wheat lasagna noodles, and a light, creamy Alfredo sauce enriched with fresh spinach and a sprinkle of part-skim mozzarella. The dish is both hearty and balanced, delivering a delightful blend of textures and flavors that's perfect for a nourishing dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup Fresh Spinach
2 oz Whole Wheat Lasagna Noodles (dry)
0.5 cup Light Alfredo Sauce
0.25 cup Part-Skim Mozzarella Cheese (shredded)
0.5 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Boil the whole wheat lasagna noodles in salted water according to package instructions until al dente. Drain and set aside.
Season the chicken breast with garlic powder, salt, and pepper. Grill or sear the chicken in a non-stick pan over medium heat until fully cooked, about 4-5 minutes per side. Once cooked, let it rest and then slice into thin strips.
Lightly sauté the fresh spinach in the same pan for 1-2 minutes until just wilted.
In a baking dish, spread a thin layer of light Alfredo sauce. Layer with cooked noodles, followed by sliced chicken, wilted spinach, and a drizzle of Alfredo sauce. Repeat layering until all components are used, finishing with a top layer of noodles.
Sprinkle the shredded part-skim mozzarella cheese evenly over the final layer. Optionally, add an extra pinch of garlic powder, salt, and pepper.
Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
Remove from the oven and let it rest for a few minutes before serving. Enjoy a warm slice that balances creaminess with lean protein.