Pasta-less Chicken Lasagna in Alfredo Sauce from Mortorano's

INGREDIENTS for filling (cheese mixture)

2 cups ricotta
2 cups mozzarella
1 cup Romano Cheese
2 eggs
1/4 cup dry parsley flakes1/2 cup whipping cream (you may use milk or half & half)
1 to 2 tsp black pepper
1/8 to 1/4 tsp salt

PROCEUDRE: Mix all together except mozzarella. Put mozzarella in last and stir again

4 Chicken breasts: cooked and well-seasoned with pepper, salt, extra virgin olive oil and granulated garlic. Sliced very thin. These will be used instead of pasta Alfredo Sauce: 1 stick of butter, 1 qt whipping cream, 4 cups of parmesan Cheese (good quality parmesan-Reggino or Grana Padana)

1 jar (1 cup) roasted red peppers: seasoned with pepper, salt, granulated or fresh garlic and extra virgin olive oil.

4 cup fresh spinach: seasoned as above.

Layering procedure:

  • 1/2 cup sauce on bottom of pan
  • Thin chicken slices
  • 1 to 2 cups cheee mixture (judge what is needed) layer some spinach then roasted peppers, 1/4 cup Alfredo sauce spread around evenly.
  • 1 more layer chicken slices
  • Finishing with 1/4 to 1/2 cups sauce then top with mozzarella. Cover and bake at 350 for 20 to 30 minutes then when it is done, remove cover and put back in until the mozzarella slightly browns (aout 5 to 8 minutes).
  • Sprinkle with Romano cheese and some parsley. Wait until it sets and enjoy