Chicken and Spinach Alfredo Lasagna

Savory shredded chicken layered with fresh spinach, creamy Alfredo sauce, melted mozzarella, ricotta, Parmesan cheese and lasagna noodles.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 591 Calories

Ingredients

• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• 4 cloves garlic, sliced
• 3 cups shredded mozzarella cheese
• 1 roasted chicken, shredded
• 1 (8 ounce) package lasagna noodles
• 3 cups heavy cream
• 5 mushrooms, diced
• 1 bunch fresh spinach, rinsed
• 0.25 cup butter
• 0.5 large onion, diced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

Step 2

In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

Step 3

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.

Step 4

Gather the ingredients.

Step 5

Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.

Step 6

Mix in the chicken, and cook until heated through. Season with salt and pepper.

Step 7

Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat.

Step 8

Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach.

Step 9

Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers.

Step 10

Place the remaining noodles on top, and spread with remaining sauce.