Creamy Chicken and Spinach Lasagna

Creamy Chicken and Spinach Lasagna

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This white lasagna recipe is much simpler, easier and quicker to make, but so much richer and creamier than any other version of lasagna you’ll ever taste.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 9 lasagna noodles, cooked according to box directions
  • 1 pound of chicken, cooked and shredded
  • 1 jar of your favorite Alfredo sauce (15-16 oz.)
  • 3 cups of shredded mozzarella cheese
  • 2 cups of ricotta cheese
  • 2 cups of spinach
  • 1 handful of fresh basil leaves
  • Salt and pepper, to taste

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Directions

Preheat oven to 400 degrees Fahrenheit.
Grease your baking dish, and then spread Alfredo sauce onto the bottom of the dish. Line the bottom then with three lasagna noodles.
Spread 1 cup of ricotta cheese on top of those noodles, then a layer of Alfredo sauce, and then evenly distribute 1 cup of spinach and 1 cup of mozzarella on top. Repeat, and cover that second set of layers with the final 3 lasagna noodles. Sprinkle the remaining cup of shredded mozzarella cheese and some basil on top.
Cover with aluminum foil and bake for 20 minutes until cheese is melted and edges are crispy.
Let cool slightly, then slice and serve with extra Alfredo sauce on the side.




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