Ingredients
– 9 lasagna noodles
– 2 cups cooked chicken, shredded
– 2 cups ricotta cheese
– 2 cups mozzarella cheese, shredded
– 1 cup Parmesan cheese, grated
– 2 cups Alfredo sauce (store-bought or homemade)
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– 13×9 inch baking dish
– Mixing bowls
– Whisk
– Spoon or spatula
– Oven
Step-by-Step Instructions
First, let’s get started by preheating your oven to 375°F (190°C). While that warms up, I like to boil a large pot of salted water to cook the lasagna noodles until they’re al dente. Make sure to follow the package instructions for the noodles, and don’t forget to add a little bit of olive oil to the water to prevent sticking. Once the noodles are done, drain them and set them aside. I suggest letting them cool so they’re easier to handle. (See the next page below to continue steps…)