Creamy Chicken and Spinach Alfredo Lasagna

Ingredients Needed

• 1 (8 ounce) package lasagna noodles

• 3 cups heavy cream

• 2 (10.75 ounce) cans condensed cream of mushroom soup

• 1 cup grated Parmesan cheese

• ¼ cup butter

• 1 tablespoon olive oil

• ½ large onion, diced

• 4 cloves garlic, sliced

• 5 mushrooms, diced

• 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

Instructions

Prepare all the ingredients before you begin cooking.

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles for 8-10 minutes, or until they are al dente. Drain and rinse under cold water.

In a saucepan over low heat, combine heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Stir often and let it simmer until fully blended.

Heat olive oil in a skillet over medium heat. Sauté the onion until soft, then add garlic and mushrooms.

Add the chicken and cook until warmed through. Season with salt and pepper to taste.

Lightly grease the bottom of a 9x13-inch baking dish with enough cream sauce mixture to cover the base.

Begin layering with one-third of the lasagna noodles, half a cup of ricotta, and half of the spinach.

Add half of the chicken mixture, followed by 1 cup of mozzarella cheese. Layer with one-third of the cream sauce, then repeat the process.

Place the remaining lasagna noodles on top and spread the rest of the sauce over them.

Bake in the preheated oven for 1 hour, or until golden and bubbling. Sprinkle the remaining mozzarella on top, then continue baking until the cheese is melted and lightly browned.

Nutritional Information (per serving)