Lasagna Alfredo Recipe

Ingredients
<br>- 1 (16 ounce) package lasagna noodles
<br>- 1 (10 ounce) package frozen chopped spinach
<br>- 3  cooked, boneless chicken breast halves, diced
<br>- 2 (16 ounce) jars Alfredo-style pasta sauce
<br>- 4 cups shredded mozzarella cheese
<br>- 2 pints ricotta cheese
<br>- salt and ground black pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
<br>step 5: Bake 50 to 60 minutes, until top is brown and bubbly.
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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 ground black pepper to taste

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: 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 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
step 5: Bake 50 to 60 minutes, until top is brown and bubbly.

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