Lasagna Alfredo

Lasagna with chicken, ricotta and spinach is baked with Alfredo sauce and mozzarella cheese.

Rated 4.4 from 329 votes

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

salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; 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 and 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 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 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 and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.

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

What You Need

Instructions

Popular Recipes List