Courtesy of allrecipes.com
Submitted by: Sybil Gregory
1 16oz package lasagna noodles
1 10oz package frozen chopped spinach
3 cooked, boneless chicken breast, diced
2 16oz jars Alfredo sauce (I made a double batch of Tim’s Alfredo recipe)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
Preheat oven to 350°. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach & stir.
In a 9x13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour ½ of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella. Bake 5- 60 minutes until top is brown and bubbly.
*side note: if you use Tim’s alfredo recipe; you may want to use a bit less parm cheese; I found the final dish with all the other stuff to be a bit salty.