Recipe: Chicken Alfredo Lasagna

JenniferTCU · November 2010

I made this tonight. It was amazing. I found the recipe online but made quite a few adjustments. Gigi is the name my family calls me Stick out tongue I think it would also be good with some other veggies added in and will try that next (squash, zucchini). Here goes:

Gigi's Chicken Alfredo Lasagna

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 jars ounces Classico? Creamy Light Alfredo Sauce
4 cups shredded mozzarella cheese
30 oz ricotta cheese

1 container Pesto Sauce from refigerated pasta section
1/2 cup grated parmesan

salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente; drain.

Cook spinach according to package directions; drain.

In a medium bowl, combine chicken and one jar of alfredo sauce, stir together.

In a separate bowl, combine ricotta and drained, cooked spinach, grated parmesan, 2 TBS pesto sauce and stir.

In a 9 x 13 baking dish, layer like this (listed from top to bottom so be sure an start at bottom):

2 cups mozzarella
thin layer of pesto sauce (rest of container) spread evenly
lasagna noodles
layer of shredded mozzarella
whole jar of light alfredo sauce
spinach ricotta mixture
lasagna noodles
layer of shredded mozzarella
chicken alfredo mixture
lasagna noodles
pan

Cover tightly with foil and cook for 25 minutes. Remove foil and cook an additional 5 minutes to brown the top.