Quite a few fellow bloggers have been making lasagnas recently and having a hodge podge of random ingredients on hand, I figured I’d jump the bandwagon and use up the miscellaneous amounts of items in my fridge. I didn’t have any tomato/pasta sauce on hand (which is a reminder for me to make a big batch soon!) so I searched online for a quick alfredo sauce to use up the cream I had. I came across This Recipe from AllRecipes.com to use as a guide and made my adaptations outlined below (and this is not a figure friendly dish as written!):
1 stick butter
10 oz cream cheese (1 brick + 2 oz cream cheese)
1 tablespoon garlic salt (I used The Spice house brand)
1/2 cup heavy cream
1-2 tablespoons fresh chopped parsley
1-2 tablespoons fresh chopped basil
In a saucepan, melt butter.
Add cream cheese and whisk to melt until smooth.
Add garlic salt and stir in heavy cream.
Allow to boil for 1-2 minutes until heated through.
Stir in fresh herbs and toss with pasta…. or use in a lasagna as I did below:
original Joelen recipe
(to use up random ingredients on hand)
1 cooked chicken breast, sliced
1 small yellow squash, halved lengthwise and sliced into half moons
1 small zucchini, halved lengthwise and sliced into half moons
1 cup sliced white button mushrooms
1 cup shredded colby jack cheese
1 cup shredded mozzarella cheese
9 lasagna pasta sheets (dry)
– Preheat oven to 350 degrees.
– In a baking dish, spread 1-2 tablespoons of prepared alfredo sauce.
– Place a layer of 3 dry lasagna pasta sheets.
– Top with half of the chicken, squash, zucchini and mushrooms.
– Sprinkle with half of the cheeses.
– Place another layer of 3 dry lasagna pasta sheets.
– Spread enough prepared alfredo sauce over pasta sheets to cover.
– Top with remaining chicken, squash, zucchini and mushrooms.
– Sprinkle with half of the remaining cheeses.
– Place top layer of 3 dry lasagna pasta sheets.
– Spread enough prepared alfredo sauce over pasta sheets to cover.
– Sprinkle with remaining cheeses.
– Bake in preheated oven for 45-50 minutes until pasta is cooked and cheese is golden brown & bubbly.
Great recipe – thanks for sharing! It looks mighty tasty!
mmm, that looks delicious!!
I love a good “white” lasagna.
That looks excellent! Thanks for sharing.
I’m a huge fan of veggie lasagna. Very good.
This sounds delicious. I have never made a lasagna with white sauce but it sounds like I need to!
wow alfredo is my fav…
This looks wonderful! I think “white” lasagna is so underrated!
I love this idea. It looks so good! I’m going to have to give this one a try. I’ve actually never made a white lasagna so this will be the first!
Mmmm this looks and sounds so creamy and delicious!
This looks great. I love vegetable lasagnas. Good way to use up your leftovers!
Yum! It’s funny how the best-tasting things can be the stuff that uses up the leftovers from the fridge!
Hi Joelen
How many pounds was your chicken breast and how did you cook it to incorporate it into this dish.