chicken & spinach alfredo lasagna

Name: Chicken & Spinach Alfredo Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 12
Cuisine: Italian
Ingredients: 8 ounce(s) lasagna noodles; 3 cup(s) heavy cream; 2 can(s) cream of mushroom soup; 1 cup(s) grated parmesan cheese; 1/4 cup(s) butter; 1 tablespoon(s) olive oil; 1/2 large onion, diced; 4 clove(s) garlic, sliced; 5 - mushrooms, diced; 1 - roasted chicken, shredded; - salt and pepper, to taste; 1 cup(s) ricotta cheese; 6 ounce(s) fresh baby spinach; 3 cup(s) mozzarella cheese, shredded

(1 RATING)

59 Pinches

Catherine Haury

Denison, TX

Updated on Oct 7, 2010

I came across this recipe quite a few years ago. It's delicious and creamy. I'm toying with adding some artichoke hearts to try out. I'll update if I do try it. I have since tried using the no-boil lasagna noodles to save prep time. They work out well as long as there is enough liquid for them to soak up. If you use them it also helps to cover the lasagna in foil to keep some moisture in during cooking.

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prep time 30 Min

cook time 1 Hr 30 Min

method ---

yield 12 serving(s)

Ingredients

8 ounces lasagna noodles
3 cups heavy cream
2 cans cream of mushroom soup
1 cup grated parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 - mushrooms, diced
1 - roasted chicken, shredded
- salt and pepper, to taste
1 cup ricotta cheese
6 ounces fresh baby spinach
3 cups mozzarella cheese, shredded

How To Make chicken & spinach alfredo lasagna

Step 1

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

Step 2

In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Step 3

Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Step 4

Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Step 5

Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
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