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

• ¼ cup butter
• 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
• ½ large onion, diced
• 5 mushrooms, diced
• 1 bunch fresh spinach, rinsed

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

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

Step 4

Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.

Step 5

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.