Chicken Spinach Alfredo Lasagna by Kimi
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|2 lb||chicken thighs, skinless and boneless|
|1 large||bag of fresh spinach|
|1 clove||garlic minced|
|1 small||container of crumbled feta cheese|
|1 jar(s)||alfredo sauce|
|1 c||cottage cheese|
|3 c||shredded mozzarella cheese|
|1/3 c||parmesan cheese|
|12||cooked lasagna noodles|
|salt & pepper to taste|
In large stock pan cook lasagna noodles.
In large fry pan add evoo, minced garlic, and cut up chicken. Saute till done. Add spinach; cook till it has wilted. Add in feta cheese, cottage cheese, Alfredo & some of the Parmesan cheese. Salt & Pepper to taste.
In an 8x8 pan spread some of the sauce on the bottom, place 4 noodles over it, add sauce, Parmesan & mozzarella, ending with noodles. On top sprinkle top with Parmesan & rest of cheese. Bake at 350F covered for 45 minutes. Last 15 uncover and let brown. Let rest for 15 minutes.