Lasagna is one of those really great foods – most of your recommended food groups contained in melodious melding of ingredients. But sometimes I want lasagna without the acidity of the red sauce base. That’s when I stumbled across a really great alternative: Lasagna Alfredo. It has become one of my favorite foods and quite easy to make. And if you buy noodles that do not need to be boiled first (there is a lot of moisture in this recipe, so the noodles come out perfect), it saves time!
- 1 (16 oz) package lasagna noodles
- 1 (10 oz) package of frozen chopped spinach (I have left this out before for a picky eater)
- 3 cooked, boneless chicken breast halves, diced
- 2 (16 oz) jars Alfredo-style pasta sauce
- 4 cups shredded mozzarella cheese
- 2 pints ricotta cheese
- salt and pepper to taste
- Preheat oven to 350 degrees F (175 C). If you do not have the no-boil pasta, boil your noodles. Cook spinach according to package directions; drain.
- In a medium bowl: combine cooked chicken and one jar of Alfredo sauce; stir together. In a separate bowl: combine ricotta and drained, cooked spinach; stir.
- In a 9×13 pan, place one layer of noodles, edges overlapping. Pour chicken 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 final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50-60 minutes, until top is brown and bubbly.