Chicken and Spinach Alfredo Lasagna

Ingredients

• 1 package lasagna noodles , 8 ounce
• 3 cups heavy cream
• 2 cans condensed cream of mushroom soup , 10.75 ounce
• 1 cup grated Parmesan cheese
• 0.25 cups butter
• 1 tablespoon olive oil
• 0.5 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

1. 1

   Gather the ingredients.

2. 2

   Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

3. 3

   In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

4. 4

   Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.

5. 5

   Mix in the chicken, and cook until heated through. Season with salt and pepper.

6. 6

   Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat.

7. 7

   Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach.

8. 8

   Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers.

9. 9

   Place the remaining noodles on top, and spread with remaining sauce.

10. 10

    Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.