Chicken and Spinach Alfredo Lasagna

Chicken and Spinach Alfredo Lasagna

from allrecipes.com
Dinner
120 min
12 servings
591 kcal / serving

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

Ingredients

  • 1package lasagna noodles
  • 3 cupsheavy cream
  • 2cans condensed cream of mushroom soup
  • 1 cupgrated parmesan cheese
  • ¼ cupbutter
  • 1 tablespoonolive oil
  • ½ largeonion, diced
  • 4 clovesgarlic, sliced
  • 5mushrooms, diced
  • 1roasted chicken, shredded
  • salt and ground black pepper to taste
  • 1 cupricotta cheese
  • 1 bunchfresh spinach, rinsed
  • 3 cupsshredded mozzarella cheese

Directions

  1. 1

    Gather the ingredients.

  2. 2

    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.

  3. 3

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

  4. 4

    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.

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

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

  10. 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.