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Recipe Lasagna Alfredo (Pasta)

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

Preparing/Cooking:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Cook spinach according to package directions; drain.
  • In a medium bowl, combine chicken and one jar of alfredo sauce, stir together.
  • In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
  • In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping.
  • Pour chicken and alfredo sauce 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 on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste.
  • Bake 50 to 60 minutes, until top is brown and bubbly.
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