Tuesday, June 11, 2013

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese (I use cottage cheese)
salt and ground black pepper to taste

Preheat oven to 350 degrees F
Bring a large pot of lightly salted water to a boil
Add pasta and cook for 8 to 10 minutes drain.
Cook spinach according to package directions; drain.

In a medium bowl combine
chicken and one jar of Alfredo sauce stir together.

In a separate bowl,
combine ricotta or cottage cheese drained cooked spinach, and stir.
In a 9 x 13 baking dish,
place one layer of lasagna noodles, edges overlapping.
Pour chicken and Alfredo sauce mixture over noodle layer evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture.
Top with another layer of noodles. Spread spinach mixture evenly Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly.
Sprinkle another cup of mozzarella over sauce,
lay on the final noodle layer
top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, salt and pepper to taste.

Bake 50 to 60 minutes, until top is brown and bubbly.


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