I have said it before but it bears repeating, I know a good recipe when I steal it. My daughter-in-law posted this on FB and there was no waiting to test it out before I said it was a good one. Lasagna is a favorite in our house as is alfredo sauce. Since she is breast feeding right now and Kaycie isn't a fan of red sauce this is the perfect alternative. Of course grandma isn't capable of following a recipe just as it is written so here it is with the changes that I made.
Creamy White Chicken Alfredo Lasagna
4 cups shredded cooked chicken
2 cans artichoke hearts drained and chopped
2 pkg (8oz.) shredded mozzarella cheese
1 cup chopped sun-dried tomatoes soaked in oil (costs less than the oil-packed variety)
4- 8 oz pkg cream cheese softened
2 c milk
1 tsp garlic powder
1/2 c tightly packed fresh basil chopped
24 lasagna noodles cooked
Combine chicken, artichokes, 1/2 mozzarella, parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tbsp basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of two 13x9 baking dishes; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min..
My Additions: I made a small white sauce and used oven ready noodles and spinach. I added spinach to the layers and then topped it all with the white sauce so that it would be moist enough. The taste was excellent and the texture was really good.
For those who are gluten free just use rice noodles and thicken your sauce with corn starch.