Chicken Alfredo Lasagna

Ingredients

• 112 sheets lasagna noodles
• 21 lb thinly sliced chicken breasts(454g)
• 31 tablespoon butter(14.2g)
• 41 medium onion(150g)
• 51 tablespoon garlic paste(16g)
• 62 cups heavy whipping cream(480g)
• 71 teaspoon Italian seasoning(2g)
• 88 ounces garlic and herb cheese(226.8g)
• 92 cups shredded mozzarella cheese(226g)
• 102 tablespoons lemon juice(30g)
• 113 cups ricotta cheese(750g)
• 122 large eggs(100g)
• 131 cup sauce (tomato or alfredo base or combined)(240g)
• 140 parmesan cheese (optional)

Instructions

1. 1Boil water with salt and cook lasagna noodles for about 7-8 minutes, stirring occasionally to prevent sticking.
2. 2Season chicken breasts with ranch seasoning, Tony's Greek seasoning, cayenne pepper, smoked paprika, and black pepper.
3. 3Cook chicken 4-5 minutes per side until done; set aside and reserve pan drippings.
4. 4Add butter to the pan with the drippings; sauté diced onions for about 5 minutes.
5. 5Stir in garlic paste and ranch seasoning; deglaze and incorporate remaining seasonings.
6. 6Pour in heavy cream and cook until slightly thickened; add garlic and herb cheese and shredded mozzarella; stir until melted.
7. 7Add lemon juice to the ricotta and mix with ricotta cheese and eggs; combine well.
8. 8Layer a bit of sauce in a baking dish, add lasagna noodles, spread ricotta mixture, spoon more sauce, and sprinkle shredded mozzarella; repeat layers until top.
9. 9Bake uncovered at 375°F (190°C) for about 30 minutes until bubbly and golden on top.