Alfredo Skillet Lasagna Food

SKILLET ALFREDO LASAGNA WITH CRISPY BACON & BRUSSELS SPROUTS

Steps:

• Mix water and pasta sauce in large saucepan until blended. Add noodles and cauliflower; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally and adding cheese for the last minute.
• Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add Brussels sprouts to reserved drippings; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Spoon noodle mixture into serving dish; top with Brussels sprouts and bacon.

ALFREDO SKILLET LASAGNA

Steps:

• Heat olive oil in a cast iron skillet over medium heat. Add sausage; cook and stir, breaking up the sausage until no longer pink. Use a slotted spoon to transfer sausage to a dish.
• Cook garlic in the skillet for 30 seconds; add mushrooms and saute until tender. Transfer to the dish with the sausage.
• Pour water and Ragu® Classic Alfredo sauce into the skillet; whisk to blend. Bring to a boil.
• Add broken lasagna noodles to the skillet; reduce heat to medium. Simmer until the noodles are tender, about 12 to 15 minutes, stirring regularly to prevent pasta from sticking to bottom of the pan.
• Return sausage and mushrooms to the pan; reduce heat to low. Stir in spinach; cook until just wilted. Add ricotta and mozzarella cheeses, stirring until the mozzarella is melted and the ricotta is well combined.

ALFREDO CHICKEN LASAGNA

Steps:

• In a large skillet, sauté the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in.loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
• Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.

CHICKEN ALFREDO LASAGNA

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
• For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
• Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
• Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

SPINACH ALFREDO LASAGNA

Steps:

• Cook the noodles.
• In a skillet brown the sausage then drain.
• Add the spinach, alfredo sauce, salt and pepper.
• In a bowl, combine the egg and cheddar, ricotta and Parmesan cheeses.
• In an ungreased 13-in x 9-in x 2-in pan, layer a third of the sausage mixture, noodles and cheese mixture.
• Repeat layers two times.
• Sprinkle with mozzarella cheese.
• Cover and bake at 350 for 45 minutes.
• Let stand for 15 minutes before cuting.