Measurements

• 2 cups 1
• 2 cups Alfredo Sauce
• 2 tablespoons Butter
• 2 cups Cooked Chicken
• 1/4 cup Flour
• 3 cloves Garlic
• 1 tablespoon Italian Seasoning
• 12 Lasagna Noodles
• 2 cups Mozzarella Cheese
• 1 cup Parmesan Cheese
• 1/2 teaspoon Pepper
• 1 teaspoon Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to the package instructions.
• Drain and set aside.
• In a large saucepan, melt the butter over medium heat.
• Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
• Stir in the flour and cook for 1-2 minutes until it forms a paste.
• Gradually whisk in the 1% milk, ensuring there are no lumps.
• Continue to cook until the mixture thickens.
• Add the Alfredo sauce, Italian seasoning, salt, and pepper.
• Stir well to combine.
• In a large mixing bowl, combine the shredded cooked chicken with half of the mozzarella cheese and half of the Parmesan cheese.
• In a baking dish, spread a thin layer of the Alfredo sauce mixture on the bottom.
• Place a layer of lasagna noodles over the sauce.
• Spread a layer of the chicken and cheese mixture over the noodles.
• Repeat the layers until all ingredients are used, ending with a layer of Alfredo sauce on top.
• Sprinkle the remaining mozzarella and Parmesan cheese over the top.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.