Lasagna Alfredo

01Method

1. 1

   Heat the oven to 350 degrees F (175 degrees C).

2. 2

   Boil a large pot of salted water. Cook the lasagna noodles until just tender, 8 to 10 minutes, then drain.

3. 3

   Combine the frozen spinach with water in a 2-quart nonstick saucepan and bring to a boil. Lower the heat to medium-high, cover, and cook stirring occasionally until the spinach is fully tender, 6 to 7 minutes. Drain thoroughly and press out any remaining moisture.

4. 4

   In a medium bowl, combine the chicken with one jar of Alfredo sauce, mixing until evenly coated.

5. 5

   In a separate medium bowl, stir together the ricotta and cooked spinach until uniform.

6. 6

   Lay a single layer of noodles in a 9x13-inch baking dish, slightly overlapping the edges. Spread the chicken-Alfredo mixture over the noodles, then scatter one cup of mozzarella on top. Add another noodle layer, spread the spinach-ricotta mixture evenly, pour half the remaining Alfredo sauce over it, and sprinkle with another cup of mozzarella. Finish with a final noodle layer, the rest of the Alfredo sauce, and the remaining mozzarella. Season with salt and pepper.

7. 7

   Bake in the preheated oven until the top is golden and bubbling, 50 to 60 minutes.