Chicken or Turkey Alfredo Lasagna

After Thanksgiving this year, I wanted something different to do with all of the leftover turkey. After a suggestion from a coworker, I looked up a Chicken Alfredo Lasagna recipe, and found a simple one on the Pilsbury website.
Repeat after me: “I modified it...” tested it on my family, and this is the result. It works just fine with either turkey or chicken, and in fact, might be the recipe most forgiving of changes or substitutions that I have on this site.

Chicken or Turkey Alfredo Lasagna

1 container (16 oz) ricotta cheese or small curd cottage cheese

1/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 oz)

1/2 teaspoon garlic salt with parsley

1 cup chopped or thinly sliced onion

1/2 package (4 oz) sliced fresh baby portabella mushrooms or 1/2 7oz can mushroom stems and parts, drained

3 cups shredded deli rotisserie chicken (from 2-lb chicken) or Turkey breast meat, cooked and shredded

1/2 cups roasted red bell peppers (from a 12-oz jar), drained, cut into 1/2-inch strips

2-1/2 jars (15 oz each) four-cheese Alfredo pasta sauce

9 sheets rectangular instant lasagna noodles (7 1/8 x 3 1/2 inches)

2 cups shredded mozzarella cheese (8 oz)

• Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta or cottage cheese, cheese blend and garlic salt; set aside. 

• In a large bowl, combine Alfredo Sauce, chicken, onions, muchrooms, and roasted peppers. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese or Ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese. 

• Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving.

Modified From: https://www.pillsbury.com/recipes/chicken-alfredo-lasagna/41f5c4fc-9779-4c36-a1f9-d01406c6183e

Egg Noodles

Folks-
My chicken and Turkey noodle soups are well known in my circle. The real secret to them is the homemade noodles. Since I haven't figured out the measurements for the soup ingredients yet, I'll post the recipe for the noodles first. It's my moms recipe, with a variation at the end from my dad. I prefer the egg yolk version over the whole egg, but it takes so dang many eggs! Both versions are easier than most people would think. Give them both a try and see which you prefer!

Here it is, my mom's homemade noodle recipe!


Egg Noodles
E. Pearl

6 Egg Yolks
1 Whole Egg
1/2 Tsp Salt
1 1/2 Cups Flour

Mix together in the order above until very stiff. Roll out dough on a well floured board to 1/8" thickness. Cover with a towel and allow to dry for 1 to 1 1/2 hours. Roll the dough into a cylinder and slice first once along the length of the cylinder, and then across the cylinder to make noodles of about 1/4" width. Boil for up to 45 minutes.
You can substitute 3 whole eggs for 6 egg yolks and 1 whole egg.