Ingredients: |
Ingredients:
1 (8 ounce) package lasagna noodles
3 cups heavy cream or small carton
1 can of condensed cream of mushroom soup
1 can of condensed cream of chicken and mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese
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Directions: |
Directions:Directions
-Preheat oven to 350 degrees F (175 degrees C).
--Alfredo Sauce--In a saucepan over low heat, mix together heavy cream, cream of mushroom soup,cream of chicken and mushroom, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
-Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic. Mix in the chicken, and cook until heated through. Season with salt and pepper.
-Lightly coat the bottom of a 9x13 inch baking dish with enough of the alfredo 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 1/3 the cream sauce mixture, and repeat the layers.
-Place the remaining noodles on top, and spread with remaining sauce.
Bake 40 minutes in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned (roughly 10 minutes). |
This recipe for Chicken and Spinach Lasagna is from