CHICKEN LASAGNE ALFREDO INGREDIENTS:
1 (16 ounce) package lasagne noodles
1 (10 ounce) package frozen chopped spinach
3 cooked chicken breast halves (boneless), diced
2 (16 ounce) jars Alfredo pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
2 teaspoons garlic powder
salt and pepper to taste
Preheat oven to 350˚.
Boil a large pot of lightly salted water. Add lasagne noodles and cook until al dente (approximately 8-10 minutes). Drain.
Cook spinach according to package directions and drain.
In a bowl, mix together chicken, one jar of sauce and garlic powder. In a separate bowl, mix together ricotta cheese and the spinach.
In a 9 x 13 baking dish, place one layer of noodles, edges overlapping. Pour chicken/sauce mixture over noodle layer and spread evenly. Sprinkle one cup of mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over the spinach mixture and spread evenly. Sprinkle a cup of mozzarella over the sauce, lay on the final noodle layer and top with remaining sauce, two cups of mozzarella (and salt/pepper to taste).
Bake for an hour until top is brown and bubbly.