Creamy Chicken Alfredo Lasagna
Ingredients:
9 lasagna noodles
3 cups cooked chicken, shredded
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
1 cup spinach, chopped
1/2 cup mushrooms, sliced
Salt and pepper to taste
1 tablespoon olive oil
Directions:
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Mix until well combined.
Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, sauté for 3-4 minutes. Add spinach and cook until wilted. Season with salt and pepper.
In a separate bowl, mix Alfredo sauce with heavy cream.
Spread a thin layer of the Alfredo sauce mixture at the bottom of a 9×13 inch baking dish.
Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then layer half of the shredded chicken, and half of the spinach mixture. Top with a layer of sauce. Repeat layers.
Finish with a final layer of noodles, remaining sauce, and the remaining mozzarella and Parmesan cheese.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna sit for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 420 kcal | Servings: 8 servings
