Easy Chicken Alfredo Lasagna

Ingredients

• 10.5 stick butter(57g)
• 24 clove garlic(12g)
• 33 cup heavy cream(720g)
• 42 teaspoon garlic powder(6g)
• 52 teaspoon onion powder(6g)
• 61 teaspoon paprika(2g)
• 72 teaspoon Italian seasoning(2g)
• 82 teaspoon Natures seasoning(6g)
• 91 tablespoon roasted chicken base(15g)
• 101 cup mozzarella cheese(112g)
• 111 rotisserie chicken, shredded(800g)
• 1215 oz ricotta cheese(425g)
• 132 oz parmesan cheese(57g)
• 140.25 cup fresh parsley(15g)
• 151 pound lasagna noodles(454g)
• 161.5 pound mozzarella cheese(680g)
• 172 oz parmesan cheese(57g)

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
3. 3Stir in heavy cream, garlic powder, onion powder, paprika, Italian seasoning, Nature's seasoning, and roasted chicken base. Simmer for 5-7 minutes, stirring occasionally.
4. 4Add 1 cup mozzarella cheese to the sauce and stir until melted and smooth. Remove from heat.
5. 5Shred the rotisserie chicken and set aside.
6. 6In a bowl, mix ricotta cheese, 2 oz. parmesan cheese, and chopped fresh parsley to make the cheese filling.
7. 7Cook lasagna noodles according to package instructions. Drain and set aside.
8. 8Spread a thin layer of Alfredo sauce on the bottom of a large baking dish.
9. 9Layer noodles, cheese filling, shredded chicken, Alfredo sauce, and mozzarella cheese. Repeat layers until ingredients are used up, finishing with noodles, sauce, and remaining mozzarella and parmesan cheese on top.
10. 10Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
11. 11Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.