Chicken Alfredo Lasagna

Treat your family to a cheesy Italian dinner with this chicken lasagna that's baked to perfection.

Ingredients

• 4 ounces thinly sliced pancetta, cut into strips
• 3 ounces thinly sliced prosciutto or deli ham, cut into strips
• 3 cups shredded rotisserie chicken
• 5 tablespoons unsalted butter, cubed
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded Asiago cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1/4 teaspoon coarsely ground pepper
• Pinch ground nutmeg
• 9 no-cook lasagna noodles
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups shredded Parmesan cheese

Instructions:

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
• For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
• Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
• Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

source: https://www.tasteofhome.com/recipes/chicken-alfredo-lasagna/

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