Alfredo Chicken Lasagna
Surprisingly simple, this white lasagna is a twist on the traditional dish and a creative way to use leftover chicken.
Ingredients
- 12 lasagna noodles
- 3 cups shredded chicken
- 24 oz. Alfredo sauce (about 1 1/2 jars)
- 1 pound ricotta cheese (the 15 oz. container will be fine)
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 package frozen chopped spinach, thawed
- 3 cups shredded mozzarella cheese
- 6 slices deli-style Provolone cheese
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 350 degrees F. Prepare lasagna noodles according to package directions. Squeeze excess moisture from the thawed spinach. Lightly brush a 9x13 baking dish with olive oil. Mix together ricotta, parsely, and egg in a bowl and set aside. Lay 4 lasagna noodles at the bottom of the baking dish, overlapping slightly. Spoon half of the ricotta mixture over the noodles; spread evenly. Top that with 1 cup shredded chicken, 1 cup shredded mozzarella cheese, and 1 cup Alfredo sauce. Place the spinach on next, then the slices of provolone cheese. Add the next layer of noodles; top with remaining ricotta cheese, chicken, and 1 cup Alfredo sauce. Top with remaining noodles, Alfredo sauce, and shredded mozzarella. Bake for 45 minutes. Serve with grated Parmesan cheese if desired.
