 (2).png)
new
Lasagne Alfredo
Lasagna Alfredo is a delicate combination of creamy sauce, chicken and stringy cheese that envelops each layer of pasta with a velvety texture. It has a more delicate flavour than classic tomato lasagna and is ideal for those who love delicate, creamy dishes. Chicken, mushrooms and Alfredo sauce create a harmony that gives you the feeling of home comfort and restaurant sophistication at the same time.
Variations
Replace chicken with turkey or shrimp — this will add new flavour notes.
Add sautéed mushrooms for a deeper aroma and textural variety.
Use spinach between the layers to make the dish fresher and brighter.
Secrets of tenderness and taste
To make the perfect Alfredo lasagne, there are a few simple rules to follow:
The Alfredo sauce should be of medium thickness — not runny, but not too thick either.
Pre-fry or bake the chicken fillet so that it remains juicy.
Bake the lasagne under foil for the first 20–25 minutes, then remove the foil to form a cheese crust.
Tips on ingredients
For the sauce, use cream with a fat content of at least 20% and high-quality hard cheese, such as Parmesan or Grana Padano.
Mozzarella cheese adds a stringy texture, while Parmesan adds a rich flavour.
Ready-made lasagne sheets do not need to be boiled if there is enough sauce and it evenly moistens the layers.
Small culinary nuances
Do not overheat the cream when preparing the sauce — it should not boil.
Spread the first layer of sauce on the bottom of the dish so that the lasagne does not stick.
After baking, let the dish stand for 10 minutes — it will become more stable and easier to cut into portions.
Ingredients for the recipe
Ingredients
Barilla Lasagna Pasta 500g
12 sheets
Chicken Fillet
500g
Molokija Selianske Sweet Cream Butter 73% 180g
80 g
Khutorok Premium Wheat Flour 1kg
60 g
Galichina Cream 33% 950g
600 ml
Ferma Pasteurized Milk 2.5% 840g
200 ml
Biraghi Gran Biraghi Freshly Grated Cheese 32% 100g
150 g
Organic Milk Mozzarella Organic Lactose-Free Cheese 45% 165g
300 g
Garlic
3 cloves
Eco Ground Nutmeg
0.25 tsp
Mria Ground Black Pepper
0.5 tsp
Salute Di Mare Pink Small Himalayan Salt 500g
1 tsp
Preparation steps
01
Preparing the chicken Cut the chicken fillet into small cubes. Fry in a pan with a little oil until golden brown. Season with salt and pepper. Set aside for 10 minutes.
02
Alfredo sauce - base Melt the butter in a saucepan over medium heat. Add the flour and, stirring constantly with a whisk, cook for 2 minutes until light brown. Cook for 5 minutes.
03
Finishing the sauce Gradually pour in the cream and milk in a thin stream, stirring constantly. Add minced garlic and nutmeg. Cook for 5-7 minutes until thickened. Add half of the Parmesan cheese and stir. Season with salt and pepper.
04
Boiling the sheets Boil the lasagne sheets in salted water according to the instructions on the package, minus 2 minutes.
05
Assembling the lasagne Grease a baking dish with butter. Layer the sauce (2 tablespoons), sheets, sauce, chicken and mozzarella. Repeat 4 times.
06
Baking Cover the dish with foil. Bake in an oven preheated to 180°C for 30 minutes. Remove the foil, increase the temperature to 200°C and bake for another 15 minutes.
07
Resting Remove the dish from the oven and let the lasagne rest for 10-15 minutes before serving.
08
Tips: The Alfredo cream sauce should be thick but pourable. It is best to leave the lasagne to rest in the baking dish so that it sets well before cutting.
Where to order ingredients
Select the required ingredients in one of the stores
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
.png)
 (1).png)
 (1).png)
 (2).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
.png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)