Lasagna Alfredo

Ingredients

• lasagna noodles (1 package)
• frozen chopped spinach (1 package)
• cooked, boneless chicken breast halves, diced (3 )
• Alfredo-style pasta sauce (2 jars)
• ricotta cheese (2 pints)
• shredded mozzarella cheese (4 cups)
• salt (0 )
• ground black pepper (0 )

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
4. Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.
5. Mix together ricotta and spinach in a second medium bowl until well combined.
6. Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
7. Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 954
• fat: 58 g
• sats: 27 g
• carbs: 57 g
• fibre: 3 g
• protein: 55 g
• salt: 1.764 g