Alfredo Lasagne
Alfredo Lasagne


The Sauce

  • 3 tablespoons butter
  • 2 Garlic cloves, crushed
  • 1/2 onion, chopped
  • 1 pack of fresh baby spinach (250gram)
  • 3 of 250ml fresh cream
  • 1 cup grated Parmesan cheese
  • 250gram Ricotta cheese
  • Salt and pepper to season
  • 3 sliced green chillies
  • 1 cup of sliced mushrooms
  • 250ml crème fraiche
  • 2 tbsp flour
  • 1/2 cup milk

Chicken and Cheese Filling

  • 3 to 4 cups shredded rotisserie chicken
  • 8 to 10 cooked lasagne sheets
  • 250gram grated mozzarella cheese



  1. Heat a large pot on low to medium heat and add the butter along with 2 crushed garlic cloves, chillies and 1 cup of chopped onion. Cook the onion until it becomes translucent. When onions are half done add the mushrooms.
  2. Add the freshly chopped spinach and stir until the spinach wilts. Making sure water is removed.

For the sauce

  1. Add in the fresh cream, 1 cup of grated Parmesan, crème fraiche, milk, ricotta cheese, salt, pepper and shredded rotisserie chicken. Mix well breaking all lumps of ricotta cheese.
  2. Add in the flour and stir well, Once the heavy cream comes to a slight simmer for about 10 minutes, remove it from the heat. Leaving the pot open and setting aside for 10 minutes.
  3. In a large casserole add a large spoonful of the mixture to coat the bottom of the casserole then begin by adding in the cooked lasagne sheets.
  4. Add a generous amount of the mixture on top of the lasagne sheets and sprinkle half of the grated mozzarella cheese.
  5. Repeat layering the lasagne sheets, mixture, and rest of grated mozzarella.
  6. Sprinkle some chilli flakes and crushed pepper on top, cover the lasagne with foil and bake at 175 degrees C for 30 minutes.
  7. Then grill, uncovered, for 3 minutes to brown the cheese. Remove from oven leaving it aside for 15 minutes to fully set and enjoy.