Chicken Alfredo Lasagna

1 lg. chicken breast (about 2 lbs) sliced into thin strips

salt and pepper, to taste

2 T. olive oil

1 lg. leek, white and light green, well cleaned and sliced

1 (12 oz) pkg mushrooms, thinly sliced

2 T. garlic paste

2 t. dried basil

1 t. oregano

1 t. thyme

dash of crushed red pepper flakes

1/2 c. dry white wine

1/2 c. chicken broth

juice of 1/2 lemon

1 small onion, diced

pinch cayenne pepper

pinch nutmeg

1/3 c. flour

3 cups milk

1 pkg (5 oz) Boursin Cheese

3 oz. Neufchatel Cheese

1 bunch baby spinach leaves

1 egg, beaten

1 lb. fresh mozzarella, sliced

Parmesan cheese, grated

1 pkg. oven ready lasagna sheets


Season the chicken and saute in a large skillet over med. high heat, until no longer pink on the outside.  Remove to a plate and set aside.  Add the leeks and mushrooms to the same skillet, adding more oil if necessary, and cook until softened.  Stir in the garlic, basil, oregano, red pepper flakes and thyme.  Cook and stir for about 30 seconds, until fragrant.  Add the white wine and stir, scraping up any browned bits on the bottom of the pan.  Stir in the chicken broth and lemon and cook until slightly reduced, about 5 minutes.  Return chicken to pan, remove from heat and set aside.


 In a large saucepan, melt the butter over med high heat.  Add the onions and cook for a few minutes until softened and translucent.  Add the flour and cook for a couple of minutes, stirring constantly.  Gradually whisk in the milk until smooth and cook until thickened.  Add the Boursin and Neufchatel cheeses, a little at a time, whisking until melted.  Add the spinach leaves, in batches, stirring after each until wilted.  Return the chicken to the mixture, remove from heat and let cool for 10 minutes.  Whisk in the beaten egg.  Reserve 1 cup of the sauce for the top layer.


Spray a 9x13x3 baking pan with cooking spray.  Spread 1/3 cup of the béchamel (white) sauce onto the bottom of the baking pan.  Lay 3 pasta sheets across the bottom of the pan and cover with another 1/3 cup of the béchamel.  Spread 1 cup of the chicken mixture over the pasta, add some of the mozzarella slices and sprinkle with parmesan.  Add 3 more pasta sheets, 1/3 c. of the béchamel, 1 c. of the chicken, mozzarella and parmesan.  Repeat until all pasta is used.  Top the final layer of pasta with the reserved béchamel and sprinkle with parmesan cheese.


Cover with aluminum foil and bake in a preheated 400* oven for 30 minutes.  Remove foil and bake for another 20-30 minutes, until hot and bubbly and top is browned in spots.  Let stand for 15 minutes before cutting and serving.