Ingredients:
Lasagna Noodles: 12-15 pieces
Unsalted Butter: 2 tablespoons
Garlic, Minced: 4 cloves
Onion, Finely Chopped: 1 small
Fresh Baby Spinach: 10 oz
Heavy Cream: 4 cups
Parmesan Cheese, Freshly Grated: 1 1/2 cups
Ricotta Cheese: 15 oz
Dried Basil: 1 teaspoon
Cooked and Shredded Chicken: 3 cups
Mozzarella Cheese, Grated: 4 cups
Kosher Salt and Freshly Ground Black Pepper: To taste
Fresh Parsley, Minced (Optional): For serving
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish using butter or nonstick spray. Set
aside.
Arrange the lasagna noodles in a separate 9×13-inch pan or a comparable dish. Pour hot water over
them to submerge completely. Let them soak for at least 30 minutes, occasionally agitating them to
prevent sticking.
In a large skillet over medium-high heat, melt the butter, then add the chopped onion. Cook until
translucent, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.
Add the fresh baby spinach to the skillet and cook briefly, just until wilted.
Pour in the heavy cream, add dried basil, salt, and pepper. Bring to a simmer. Stir in the Parmesan and
ricotta cheeses until melted. Add the shredded chicken and remove from heat. Simmer for a few more
minutes if the mixture is too liquid.
Spread a spoonful of the Alfredo sauce mixture across the bottom of the prepared baking dish. Arrange
a layer of pre-soaked noodles over the sauce.
Layer one-third of the Alfredo sauce mixture over the noodles, followed by one-third of the grated
mozzarella cheese. Repeat this layering process until all ingredients are used, ending with mozzarella
cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. For a browned cheese
topping, uncover and broil for 2-3 minutes.
Let the lasagna rest for 10 minutes before serving. Garnish with minced fresh parsley if desired. Serve
and enjoy.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 12