Chicken Alfredo Lasagna

Ingredients

• 2 Tablespoons butter
• 1/2 cup finely chopped onion
• 2 cloves garlic (minced)
• 3 cups heavy cream
• 2 cups Parmesan cheese
• Salt & pepper to taste
• 2 cups baby spinach
• 2 cups cooked chicken
• 1 cup ricotta cheese
• 1 whole large egg
• 1/2 teaspoon Italian seasoning
• 9 lasagna noodles
• 2 cups shredded Mozzarella cheese

Instructions

1. 1

   Preheat oven to 375º F.

2. 2

   Bring a large pot of water to boil and boil lasagna noodles for about 8 minutes, drain and set aside until ready to use.

3. 3

   In a large skillet melt the butter over medium high heat. Add the onion and saute for 3-4 minutes until it starts to soften. Add the garlic and cook for about another minute, until you can start to smell it.

4. 4

   Stir in the cream and bring to a simmer, do not boil. Whisk in the Parmesan cheese to melt and season with salt and pepper to taste. Add chicken and spinach and cook for a couple minutes to wilt the spinach. Remove from heat.

5. 5

   Meanwhile mix together the ricotta, egg, and Italian seasoning until well combined.

6. 6

   To assemble spoon about ¼ cup of alfredo sauce into the bottom of a 9-inch square baking dish. Lay 3 cooked lasagna noodles into a single layer. Add 1/3 of the ricotta mixture and spread evenly along the bottom. Top with about 1/3 of the alfredo sauce and sprinkle Mozzarella cheese over the top. Repeat with the next 2 layers.

7. 7

   Cover with foil and bake for 40-45 minutes until it is bubbly and hot. Remove the foil and broil for 5 minutes if you want the cheese browned.

8. 8

   Remove from the oven and let stand for 10 minutes before slicing to serve.