If you had to really simplify Italian cooking, you could do it in two ways:
Red or White.
The Northern part of Italy favors olive oil and white sauces while the Southern portion is firmly entrenched in red marinara sauces and the like.
It just so happens I have a father with southern Italian heritage and a mother with Northern Italian roots. They both combine into a marvelous feast of Italian senses, such as this White Chicken Alfredo Lasagna.
White Chicken Alfredo Lasagna
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained, chopped
1 pkg (8 oz) Kraft Shredded Mozzarella Cheese with a Touch of Philadelphia, divided
1/2 cup Kraft Grated Parmesan Cheese
1/2 cup chopped, drained oil-packed sun-dried tomatoes
2 pkgs (8 oz each) Philadelphia Cream Cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Heat oven to 350° F. Combine chicken, artichokes, 1 cup mozzarella, parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbs basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
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