White Lasagna with Chicken Sausage

Last week I made another batch of our homemade chicken sausage. I typically use spinach, feta and garlic in it, which I did this time but i didn't form it into patties or links, but instead packaged it up and food sealed them.

Yesterday I was craving a simple white lasagna style dinner and grabbed out a package to use. Lasagna is such an easy 'throw together' meal, which is probably why so many people use it as their 'go to' for dinner guests or crowds.  Especially now that most people use bottled sauce - be it a traditional red lasagna or white.

IF you buy and use store bought alfredo sauce, this is even EASIER and QUICKER for you to make.  But if you want to make your own sauce, just put a stick of butter into a pan, melt it, add minced garlic to your own taste preferences, some salt and pepper, 8 oz. cream cheese, 2 cups (or so) of cream and about 1/2 cup Parmesan...  stir until thick and melted smooth. You can halve this if you wish.









1 1/2 pounds ground chicken or chicken sausage
2 cups alfredo sauce
2 c ricotta cheese
1 egg
salt - if you are using ground chicken, but if you are using sausage, use less or none (taste test)
1 t onion powder
Zucchini - optional - but makes a great layer in lieu of pasta
Spinach - either  fresh (a big handful) or a 10-12 oz. package frozen - thawed and drained
1 c mozzarella, shredded

Preheat oven to 350.
Brown the chicken in a pan on the stove over medium high heat, breaking apart.  When done, add the alfredo sauce.  Salt it if it needs it.
In a bowl, mix the ricotta with the egg and onion powder.
In a baking pan, layer the meat, then half the alfredo sauce, half the ricotta filling, a layer of spinach, a layer of thin sliced zucchini (lengthwise) if you are using it, then repeat the layers and end with mozzarella on top.
Bake for about 35-50 minutes depending on what size pan you are using.  A larger pan with thinner layers bakes in about 35 minutes and a smaller pan with thick layers will need about 45-50.  If it starts to get too brown on top just cover it loosely with aluminum foil and let it bake.  When it's heated all the way through and golden brown on top, take it out and let it set on the counter for 10-15 so it 'sets up' for easier cutting.

*If you are using plain, ground chicken and not a flavored chicken sausage (of any kind) then add a few more spices and herbs; garlic and little more onion powder, maybe even a little Italian seasoning blend.  Play with it.  

Print Friendly and PDF