Chicken and Spinach Alfredo Lasagna
Description
This creamy white chicken lasagna with shredded chicken, spinach, Alfredo sauce, and three Italian cheeses is a delicious twist on classic lasagna.
Ingredients
•
1 (8 ounce) package lasagna noodles
•
3 cups heavy cream
•
2 (10 3/4 ounce) cans condensed cream of mushroom soup
•
1 cup grated Parmesan cheese
•
1/4 cup butter
•
1 tablespoon olive oil
•
1/2 large onion, diced
•
4 cloves garlic, sliced
•
5 mushrooms, diced
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1 roasted chicken, shredded
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salt and ground black pepper to taste
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1 cup ricotta cheese
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1 bunch fresh spinach, rinsed
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3 cups shredded mozzarella cheese
Directions
1
Gather the ingredients.
2
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente, about 8 to 10 minutes. Drain, and rinse with cold water.
3
Mix heavy cream, cream of mushroom soup, Parmesan cheese, and butter in a saucepan over low heat; simmer, stirring frequently, until well blended.
4
Heat olive oil in a skillet over medium heat. Cook and stir onion in olive oil until tender, then add garlic and mushrooms.
5
Mix in chicken, and cook until heated through. Season with salt and pepper.
6
Lightly coat the bottom of a 9x13-inch baking dish with enough of the cream sauce mixture to coat.
7
Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach.
8
Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers.
9
Place the remaining noodles on top, and spread with remaining sauce.
10
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.