A new twist on an old favorite. Alfredo Lasagna with chicken and broccoli. Yum!
|12||Low-Carb Lasagna Noodles|
|1 Lb.||Chicken Tenders|
|10 Oz.||Frozen Chopped Broccoli|
|1 Lb.||Mozzarella, shredded|
|2 Lbs.||Ricotta Cheese|
|1+ tsp.||Garlic salt|
|2 Cups||Heavy Cream|
|1½ Cups||Parmesan Cheese|
|2 Cloves||Garlic, crushed|
Put on a large pot of salted water to boil and preheat the oven to 250°F.
Cut chicken tenders into ¼" slices and sprinkle lightly with garlic salt (Not the 1 tsp of garlic salt. That comes later.) Cook over medium heat until all the pink is gone. Drain and set aside.
Place butter and cream into a sauce pan and heat over medium until butter is melted. Add Parmesan cheese and garlic. Heat and stir until cheese is melted. Set aside.
Cook noodles according to manufacturer's directions.
While noodles are cooking mix ricotta cheese with eggs, oregano, basil, nutmeg and parsley.
Defrost frozen broccoli in the microwave. Three minutes on high does it for me.
Grate mozzarella if you haven't already.
When noodles are done, drain and rinse with cold water.
Time for assembly. In a 9x13 baking dish spread ¼ cup of Alfredo sauce over the bottom of the pan. Layer 4 lasagna noodles slightly overlapping. Spread ½ of the ricotta mixture evenly over the noodles. Sprinkle ½ of the chicken and ½ of the broccoli over the ricotta cheese. Pour out 1/3 of the remaining Alfredo and spread evenly. Sprinkle with 1/3 of the mozzarella cheese
Second layer: Layer another 4 lasagna noodles. Spread the remaining ricotta cheese evenly over the noodles. Sprinkle on the remaining chicken and broccoli. Pour on ½ of the remaining Alfredo and spread it out with a spatula. Top with ½ the remaining mozzarella cheese.
Last layer. Layer the last 4 lasagna noodles. Pour out the rest of the Alfredo and spread it evenly. Top with remaining mozzarella cheese.
If you have one, insert a probe thermometer shallowly into the lasagna so that the tip is more or less in the center. (Sometimes I place it on the second layer during assembly.) Cover the top with aluminum foil. Do not let the foil touch the cheese because the cheese will stick to the foil instead of the lasagna.
Bake in a 250°F oven until the lasagna reaches an internal temperature of 160°F (about 3 hours). Then carefully remove the foil and raise the temperature to 350°F and continue to cook until the internal temperature reaches 170° (another 20 minutes). Remove from oven and let cool on the counter for 20 minutes before serving.
Makes 8 servings at 11 carbs a serving. To reduce the carb count, omit broccoli and reduce the ricotta to 1 lb. That will reduce the carb count to 8 servings at 8 carbs each.