This easy Healthy Chicken Alfredo Lasagna recipe is lightened up with a healthier version of Alfredo sauce. It’s just as delicious, creamy and flavorful, and a little bacon just makes everything better.
I am not even a tiny bit Italian, so I won’t try and tell you that know what makes a lasagna authentic or not, but I will tell you that I love lasagna in almost any way shape or form. I think what makes lasagna amazing is when you put together good, simple ingredients, you get beautiful results.
This Healthy Chicken Alfredo Lasagna is made with a simple lighter Alfredo sauce, fresh vegetables and is still so rich and flavorful that you wont miss the full fat version at all. Add some bacon to complete the classic taste, you can also substitute the mushroom and peppers for spinach or broccoli and it will still be wonderful. or for an even healthier version you can use this Cauliflower Alfredo Sauce in this recipe as well.
Some fun things I found on the internet this week. Click the links to see what I found this week.
Butterbeer Recipe Test Run. – I need to make this very soon
The Truman Show teaches us about life – from nerdwriter1 on Youtube.
Irish People watch the Presidential Debate. – pure entertainment though.
Healthy Chicken Alfredo Lasagna
- 3 tsp olive oil
- 5 cloves garlic minced
- 2 tbsp All Purpose Flour
- 1 cup Chicken Stock
- 1 cup Milk (I used Almond milk unsweetened)
- 1/2 cup Grated Parmesan
- 1 tsp Basil
- 1/2 tsp Salt
- 1 tsp Pepper
- 12 Lasagna noodles Boiled and cooled
- 2 cups Rotisserie Chicken Diced
- 2 cups Sliced Mushrooms
- 1 Red Pepper Sliced
- 2 slices Bacon diced
- 1/2 cup Light Mozzarella Cheese Shredded
For Sauce: Heat 2 tsp of olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Add flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until slightly thickened, then stir in Parmesan cheese, basil, salt and pepper. stir until the cheese melted. Set 1 1/2 cup of sauce aside for later.
For Filling: In a large skillet over medium heat. Add 1 tsp of olive oil let it warm up. Add diced bacon, stir and cook for 3 minutes until cooked. Then Add mushrooms and peppers and cook until they soften, Add reserved chicken and reserved Alfredo sauce (except the 1 1/2 cups you saved), and mix until everything is well combined.
To Assemble: Spray a large baking dish with cooking spray. Spread 1/2 cup of reserved alfredo sauce on the bottom of dish. Place 2 or 3 lasagna noodles (depending on their size) on the bottom of the baking dish, cut the ends of the noodles to fit if needed. Top with 1/3 chicken Alfredo mixture. Top with 2-3 more lasagna noodles and 1/3 chicken Alfredo mixture. Repeat layering once more and finish with lasagna noodles. Spread reserved Alfredo sauce on top of the last layer. Sprinkle the mozzarella cheese on top.
Bake for 30 minutes at 375 F. Let rest for 5-10 minutes before serving.
My Recommended Picks:
Baking Dish 9×13 with cover – I own this own and I Love it!!
Oval Casserole Dish with Glass Lid– this one is in the pictures. I own it and love it also!!
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You Also May Enjoy…
Easy Cauliflower Alfredo Sauce
Garden Vegetable Lasagna
One Pan Skinny Chicken Alfredo Pasta