Homemade Alfredo Sauce
The homemade white alfredo sauce is the secret to what makes this recipe so hearty and delicious. Creamy and flavorful, it’s much better than any store-bought white sauce. Since this sauce has a flour base, it allows the lasagna to reheat well.
In this recipe, we are making a homemade Alfredo sauce. This is a little different than my Alfredo Sauce recipe because it has flour in it. The roux that we make with flour and butter helps the sauce stay together and keeps it from separating while baking.
The result is a rich and creamy sauce that gets layered with lasagna sheets, cheese, chicken, and spinach. It is a recipe that is fit for company, but can be made ahead and thrown in the oven for a faster weeknight dinner.
I always highlight that a roux will work best if you add the liquid (in this case milk) slowly. Start with a few tablespoons at a time and only add more once what you just added is fully whisked in. The whole process is pretty quick and should take less than a minute, but it is important that you don’t just pour it all in at once.
How to Prevent Noodles From Sticking
To prevent your lasagna noodles from sticking together once they are cooked, immediately put them on a baking sheet that has been sprayed with oil. This allows you to keep working not he rest of the ingredients while the lasagna sheets are waiting. When ready to bake, remove from the freezer and thaw in the refrigerator. Bake uncovered following the suggested time. Alternatively, bake from frozen, adding 20 minutes to the original baking time.
