If you’re looking for a quick recipe, this one isn’t it. But it is definitely worth the time it takes to make it! I personally like this better than regular lasagna.
9 servings
1 hour cook time
Ingredients:
4 chicken breast
1 box lasagna noodles
5 cups Alfredo sauce (I make my own with 1 cup butter, 4 cups heavy cream, 4 cups grated Parmesan cheese, and salt/pepper)
1 onion
3-4 tbsp minced garlic
1 package fresh or frozen spinach
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 cup shredded mozzarella cheese for topping
Ricotta spread: 2 cups ricotta cheese, 2 cups shredded mozzarella cheese, 2 eggs, 1 tsp parsley, salt & pepper
Preheat oven to 350 degrees and spray a 9x13 pan, set aside.
Boil noodles by box instructions (about 10 mins).
Season chicken breast with salt & pepper and cook on stove over medium heat. (My favorite way to cook the chicken is in my instant pot instead if you have one).
Remove chicken from pan and shred.
In same pan, sauté onion and minced garlic for 2-3 minutes.
Then add spinach and cook for 2-3 more minutes. Season mixture with salt & pepper. Set aside.
In a medium bowl, beat 2 eggs. Then add the rest of the ricotta spread ingredients and mix.
Layering the lasagna:
Cover the bottom of the 9x13 pan with half of the ricotta spread.
Add a layer of lasagna noodles.
Add a layer of chicken, top with half the spinach mixture.
Cover with 2 cups of Alfredo sauce.
Repeat steps 1-4.
Add the last layer of lasagna noodles.
Top with 1 more cup of Alfredo sauce and 1 cup of mozzarella cheese.
Bake at 350° for 20-30 minutes. Sprinkle with parsley. Serve & Enjoy!
- Jess
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