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Chicken Alfredo Lasagna Soup (Stephanie’s Recipe)

Ingredients

CHICKEN:
  • 1 pound chicken breast (about 2 large breasts)
  • 2 tablespoons olive oil, plus more for pan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
SOUP:
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 4 cups chicken broth
  • 1½ cups half and half or heavy cream
  • 1½ cups whole milk
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • Dash of nutmeg
  • Dash of dried mustard
  • Dash of cayenne, to taste
  • 8 to 9 ounces lasagna sheets, broken into pieces
  • 2 tablespoons parsley, finely chopped
  • ¼ to ⅓ cup freshly grated parmesan
  • 2 tablespoons basil, chopped
  • ⅓ cup shredded mozzarella, more to taste
  • 1 to 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

MARINATE AND COOK CHICKEN
  1. In a small bowl, whisk together olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper.
  2. Add chicken breasts to a large bowl, pour the marinade over them, and toss until evenly coated.
  3. Heat a drizzle of oil in a large pot or Dutch oven over medium heat.
  4. Sear the chicken for 5 to 6 minutes per side, until golden and fully cooked through.
  5. Transfer to a plate and let it cool slightly, then chop into bite-sized chunks. Set aside until ready to add later.
MAKE THE SOUP BASE
  1. In the same pot over medium heat, melt the butter and sauté minced garlic for 1 minute, until fragrant and lightly golden.
  2. Pour in chicken broth, cream or half and half, and milk, stirring to combine.
  3. Add Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard, and cayenne.
  4. Bring to a gentle simmer over low-medium heat to let the flavors meld together.
COOK THE PASTA
  1. Break lasagna sheets into smaller pieces and add them directly to the simmering soup.
  2. Stir occasionally to prevent sticking and cook for 12 to 14 minutes, or until the noodles are tender and silky.
FINISHING TOUCHES
  1. Add the chopped chicken back into the pot along with parmesan, mozzarella, parsley, and basil.
  2. Stir until the cheeses melt and the soup turns creamy.
  3. Taste and adjust seasoning as needed.
  4. Serve warm and enjoy!
OPTIONAL: THICKEN THE SOUP
  1. If you prefer a thicker consistency, ladle out 1 cup of the soup into a separate bowl.
  2. Whisk in flour until smooth, then pour the mixture back into the pot.
  3. Stir and let it simmer briefly until the soup slightly thickens.
Tips & Notes

Q: Can I use rotisserie chicken?
A: Yes! Shredded rotisserie chicken works perfectly and cuts down prep time.

Q: Can I make this ahead?
A: For best results, store the soup and noodles separately. Combine before reheating to keep the noodles from soaking up too much broth.

Q: Can I use other pasta shapes?
A: Absolutely. Bowtie, broken fettuccine, or any wide noodles work great if you don’t have lasagna sheets.

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Slow Cooker Lasagna

  • 1 pound Italian sausage
  • 1 medium onion, chopped (1/2 cup)
  • 3 cans (15 ounces each) Italian-style tomato sauce ( I would just make my own spaghetti sauce and not add the extra basil and salt in this recipe)
  • 2 tsp dried basil leaves
  • 1/2 tsp salt
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 container (15 oz) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles
  1. Cook sausage and onion in skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noddles and the remaining sausage mixture.
  4. Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender.
  5. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
  6. Makes 8 servings.
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Lasagna

In 9X13 pan, layer: (grease pan)

  1. Uncooked lasagna noodles
  2. Cottage cheese (1 pint mixed with 1 egg) It will take 2 pints or one large cottage cheese
  3. Spaghetti sauce about 2 quarts (Grandma Morgengegg adds tomato paste to thicken the sauce)
  4. Shredded Mozzarella cheese (8 oz)

Repeat each, make sure sauce fully covers the noodles.

Use a little extra cheese on top.

Refrigerate if necessary, covered.

Bake 325, covered, 1 hour. Then bake uncovered an additional 5-10 minutes.

Cool 5-10 minutes before cutting.

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Lasagna Roll-Ups

Makes 6-8 Servings

12 Lasagna noodles

Spaghetti sauce

1 Tablespoon parsley

2 15 oz containers ricotta or cottage cheese

2 cups shredded mozzarella cheese (8oz)

1/2 cup grated parmesan cheese

2 eggs, well beaten

  1. In large saucepan, cook lasagna noodles in boiling water for 10-12 minutes or until tender; drain. Rinse with cool water and drain again. Set aside.
  2. Make your desired spaghetti sauce.
  3. In a large mixing bowl stir together the ricotta cheese, 1 cup of mozzarella cheese, the Parmesan cheese, eggs, and parsley.
  4. Preheat oven to 350 degrees.
  5. To assemble: spread approximately 1/3 cup of cheese mixture evenly over each of the lasagna noodles.
  6. Starting from the short side, roll up each of the lasagna noodles.
  7. Pour sauce into 9×13 baking dish. Place rolled-up noodles seam side down in the baking dish. Top with sauce.
  8. Cover and bake for 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 more minutes. Let stand 10-15 minutes before serving.

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Dutch Oven Lasagna

1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.  Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.