Molly Yeh's Chicken Alfredo Lasagna | Girl Meets Farm

Molly combines two Italian favorites into one creamy, rich and super-cozy baked pasta! Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/35uscDm Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Alfredo Lasagna RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 55 min Active: 50 min Yield: 8 to 10 servings Ingredients Chicken: 1 large chicken breast or 2 small chicken breasts (see Cook's Note) 1 teaspoon Italian seasoning 1/2 teaspoon kosher salt Freshly ground black pepper 1 tablespoon olive oil Alfredo Sauce: 6 tablespoons unsalted butter 6 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream 1/4 teaspoon grated nutmeg Kosher salt and freshly ground black pepper 3 cups shredded Parmesan 9 oven-ready lasagna noodles 1/2 cup chopped fresh parsley, plus additional for garnish 12 ounces shredded mozzarella Directions For the chicken: Preheat the oven to 350 degrees F. Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside. For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste. Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan. Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it. Cook’s Note You can skip the chicken portion of the recipe and swap in the breast meat from 1 rotisserie chicken, cubed (you need about 3 cups of meat). Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #ChickenAlfredoLasagna Molly Yeh's Chicken Alfredo Lasagna ​| Girl Meets Farm | Food Network https://www.youtube.com/watch?v=r76pzIX6KmI