I made what may be my very favorite dish *ever* – Chicken Lasagna Alfredo from Pampered Chef’s Celebrate! – last night as a test for an upcoming dinner party. It did require some minor adjustments (mostly on cooking time), so I thought I’d share for the benefit of any high-altitude readers.
I’ve pretty much abandoned the no-boil noodles since they burned me a few times with inconsistent results. Last night, I used Barilla lasagna noodles and boiled them for 10 minutes. (The package directions said 8 – 9 minutes and the recipe said to use the shortest cooking time, but it seems like my noodles have been needing an extra 2 – 3 minutes to cook since the boiling point of water is lower up here.)
I assembled the lasagna according to recipe directions, baked it initially (covered with foil) for 50 minutes instead of 45, and then browned it (uncovered) for 20 minutes instead of 15. I probably could have actually browned it for 25 minutes (it didn’t actually get very brown), but I didn’t want to push my luck. I let it sit for 15 minutes before cutting into it so the sauce could set a bit.
It turned out beautifully, almost better than it ever had before. It was a bit saucier than usual, probably because I used pre-cooked noodles instead of no-boil noodles. (The no-boil noodles would have absorbed some of the sauce to “cook.”) It wasn’t runny, though, and it was so, so delicious.
I’m “high-altitude confident” on this one now. 🙂
NOTE: You can actually assemble the lasagna 1 day ahead. (So convenient!) At sea level, increase the initial (covered) baking time from 45 minutes to 55 minutes for a refrigerated lasagna. At approximately 5500 feet, I’ll increase the baking time from 50 minutes to 60 – 65 minutes. The browning and setting times should be the same.
Original post: Chicken Lasagna Alfredo
Recipe link (slightly modified by poster): Chicken Lasagna Alfredo