Recipe Collections	Home	Link to Us			Appetizer	Barbeque	Beef	Beverage
Bread	Brunch	Cake	Chicken	Christmas	Cookie	Dessert	Holiday	Main Dish
Pasta	Pie	Pork	Salad	Seafood	Side Dish	Soup	Thanksgiving	Vegetarian

Lasagna Alfredo recipe

8 servings

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

Instructions:

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.