Chicken and Spinach Alfredo Lasagna

Prep Time:
30 mins

Cook Time:
1 hr 30 mins

Total Time:
2 hrs

Servings:
12

Yield:
1 (9×13-inch) lasagna

Ingredients

Directions

Gather the ingredients.

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Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente, about 8 to 10 minutes. Drain, and rinse with cold water.

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Mix heavy cream, cream of mushroom soup, Parmesan cheese, and butter in a saucepan over low heat; simmer, stirring frequently, until well blended.

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Heat olive oil in a skillet over medium heat. Cook and stir onion in olive oil until tender, then add garlic and mushrooms.

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

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Lightly coat the bottom of a 9×13-inch baking dish with enough of the cream sauce mixture to coat.

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

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

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

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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.

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Nutrition Facts (per serving)