chicken & spinach alfredo lasagna
(1 rating)
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I came across this recipe quite a few years ago. It's delicious and creamy. I'm toying with adding some artichoke hearts to try out. I'll update if I do try it. I have since tried using the no-boil lasagna noodles to save prep time. They work out well as long as there is enough liquid for them to soak up. If you use them it also helps to cover the lasagna in foil to keep some moisture in during cooking.
(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For chicken & spinach alfredo lasagna
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8 ozlasagna noodles
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3 cheavy cream
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2 cancream of mushroom soup
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1 cgrated parmesan cheese
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1/4 cbutter
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1 Tbspolive oil
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1/2 lgonion, diced
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4 clovegarlic, sliced
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5mushrooms, diced
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1roasted chicken, shredded
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salt and pepper, to taste
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1 cricotta cheese
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6 ozfresh baby spinach
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3 cmozzarella cheese, shredded
How To Make chicken & spinach alfredo lasagna
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1Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
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2In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
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3Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
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4Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
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5Bake 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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