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Lasagna Alfredo

Lasagna Alfredo

Annabel Karmel

Lasagna Alfredo


  1. 250g spinach, washed
    9 sheets dried, instant lasagne
    2 chicken breast fillets, about 110g each, thinly sliced
    60g butter
    1 small onion, chopped
    1 garlic clove, chopped
    60g plain flour
    350ml chicken stock
    300ml milk
    110g cheddar, grated
    50g freshly grated parmesan (reserve about 4 tablespoons for the topping)
    Freshly grated nutmeg, to season


1. Preheat the oven to 200ºC. Melt the butter in a medium pan and sauté the onion for 5-6 minutes until softening and just starting to turn golden. Add the garlic and cook for 1 minute, then stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the stock and milk. Cook over a medium heat, stirring constantly until the sauce thickens and comes to a simmer. Remove from the heat, cool for a minute, then stir in the cheddar, parmesan and nutmeg.

2. Cook the spinach in a large pan until wilted. Cool, then squeeze out as much liquid as possible and chop roughly.

3. Put a thick layer of sauce in the bottom of a 24cm x 15cm ovenproof dish and add a layer of lasagne sheets. Scatter over half of the spinach and chicken, and spoon over one-third of the sauce. Add a further layer of lasagne, and repeat layers of spinach, chicken, sauce and lasagne. Top with the remaining sauce and sprinkle over the reserved parmesan. Bake for 40-45 minutes until piping hot in the centre. Allow to stand for 15 minutes before serving.

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