Layers of pasta, sauce and cheese? Count me in. I don’t care for ricotta, so traditional lasagna isn’t my thing. But this version of chicken lasagna uses alfredo, Italian cheese, and edamame. I love edamame with pasta because the nuttiness is a perfect addition, and they’re nutritious.
I don’t know about you, but I hate cooking chicken. It’s slimy and gross. I can’t tell when it’s done without cutting it up. Anyone else have this problem? When I do make recipes with chicken I try to pawn it off on Mr. PC. And I get a big pack and have him cook lots at once. My favorite for this recipe is to rub it with Italian seasonings and grill it. After cubing or shredding it all, I freeze what I don’t need right away.
This meal can be made ahead, kept in the fridge and baked the day you need it. Or baked while you bake something else, and eaten as leftovers. I do the latter most of the time I make it. Chicken will get grilled one night, lasagna assembled and baked another, and finally eaten on a busy night I didn’t have time to cook. While this is in the oven, I often make potato pancakes.
If a meal takes a little bit of extra work or gets my fingers extra messy, like this one does, it has to be super tasty to be worth it. The prep on this one takes some planning and some time, but is not difficult. After a layer of sauce on the bottom, layers of noodles, sauce, filling and cheese get stacked until there’s no noodles left and the dish is full.
I always tell myself I’m going to split the 8×8 pan into six servings to slim back on calories. It never happens. Fourths it is. Oh well. They can’t all be low in calories. At least there’s something green in there that isn’t an herb.
Don’t you want to dig into all of that layered goodness?