Chicken Alfredo Lasagna Recipe

Ingredients

• 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
• 2 pints ricotta cheese
• 4 cups shredded mozzarella cheese
• salt and ground black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Boil a large pot of lightly salted water. Add lasagna noodles and cook for 8-10 minutes, until al dente. Drain well.
3. In a 2-quart nonstick saucepan, combine frozen spinach with 1/2 cup of water. Bring to a boil, then reduce heat to medium-high, cover, and cook for 6-7 minutes, stirring occasionally, until spinach is tender. Drain thoroughly and squeeze out excess moisture.
4. In a medium bowl, stir together cooked chicken and one jar of Alfredo sauce until fully combined.
5. In a separate medium bowl, mix ricotta cheese and cooked spinach until well blended.
6. In a 9x13-inch baking dish, create a layer of lasagna noodles, slightly overlapping. Pour the chicken-Alfredo mixture evenly over the noodles. Sprinkle with 1 cup of mozzarella cheese. Add another layer of noodles, followed by an even layer of the ricotta-spinach mixture. Pour half of the remaining Alfredo sauce over the spinach, spreading evenly, and sprinkle with 1 cup of mozzarella. Top with the final noodle layer, the remaining Alfredo sauce, and 2 cups of mozzarella cheese. Season with salt and freshly ground black pepper to taste.
7. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and bubbly.

Nutrition

• Calories: 954 kcal
• Fat Content: 58 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 1764 mg
• Protein Content: 55 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 27 g
• Unsaturated Fat Content: 0 g