Description
I created this recipe a few years ago and had the opportunity to re-create it for Mr. Wonderful and family. This dish stole the show at dinnertime with it’s unique blend of Italian, Mexican, and…bacon flavors! Flavor was bursting from every bite!
Ingredients
- 1 cup Red Onion, Diced
- 4 cloves Garlic, Diced
- 4 slices Bacon, Cut Up (Applewood Smoked Adds Great Flavor)
- 1-½ pound Boneless, Skinless Chicken Breast, Cut Into 1″ Cubes
- 2 Tablespoons Olive Oil
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¾ cups Chicken Broth
- 3 jars (15 Oz. Size) Alfredo Sauce
- 3 Tablespoons Fajita Seasoning
- 1 pound Lasagna Noodles
- 15 ounces, weight Ricotta Cheese
- 2 cups Mozzarella Cheese, Shredded
- 2 cups Parmesan Cheese, Shredded
- 1 whole Egg, Beaten
- 1 Tablespoon Dried Parsley
- 2 dashes Nutmeg
Preparation
1. Place onion, garlic, bacon, and chicken into a large skillet. Add olive oil and half of the salt and black pepper. Cook over medium heat, stir often.
2. Once the chicken is thoroughly cooked, pour in the chicken broth, Alfredo sauce and fajita seasoning. Stir well and let it simmer over medium-low heat for 15-20 minutes. Remove from heat. Set aside 2 cups of the chicken/sauce for later use.
3. Boil lasagna noodles for 12-15 minutes (or according to your package instructions for al dente) then drain and rinse with warm water when done.
4. Preheat oven to 375 F.
5. To make the 3-cheese mix, place the ricotta cheese, mozzarella cheese, and 1/4 cup of Parmesan cheese into a medium mixing bowl. Add the beaten egg, parsley, nutmeg, and remaining half of the salt and black pepper; stir to combine.
6. Build the lasagna in an 11×15 baking dish as follows: 1/3 of the noodles, 1/2 of the 3-cheese mix, and 1/2 of the plentiful chicken/sauce mix. Repeat layers once more.
7. Add a final layer of lasagna noodles on top and cover with the 2 cups of chicken/sauce set aside earlier. Sprinkle with the remaining shredded Parmesan cheese.
8. Bake at 375 F for 1 hour.
