Probably not. Besides, is there anything more comforting than a classic lasagna? This recipe will make you forget all about the ol' white sauce that seems to take forever. If you loved alfredo as a kid, this will be your new addiction! For best results, use fresh ingredients and put out an extra good table setting for your friends and family. Be prepared for compliments galore!
Ingredients
1 pound Lasagna Noodles
1 pound Fresh Spinach
2 teaspoons Olive Oil, Plus More For Cooking Pasta
½ cups Butter
1 whole Onion, Chopped
1 clove Garlic, Minced
½ cups Flour
1 teaspoon salt
2 cups Chicken Broth
1-½ cup Milk
4 cups Shredded Mozzarella Cheese, Divided
1-¼ cup Grated Parmesan Cheese, Divided
½ cups Drained Oil-Packed Sun-Dried Tomatoes, Chopped
3 teaspoons Fresh Basil
1 teaspoon Oregano
½ teaspoons Ground Black Pepper
2 cups Shredded Chicken
2 cups Ricotta Cheese
1 teaspoon Fresh Parsley
Directions
Preheat oven to 350F. In a medium saucepan over medium heat, warm the alfredo sauce until heated through. And then you cook the thin lasagna noodles according to the directions on the package. Drain and rinse with cold water. Arrange 3 lasagna noodles in the bottom of an 11x7" pan that is at least 2" deep (I used my cast iron skillet). Layer 1/3 of the spinach leaves across the noodles then spoon one-third of the alfredo sauce over top the spinach leaves. Sprinkle 1/3 of the chicken over the alfredo sauce, then add 1 cup of Parmesan cheese. Repeat layers using the remaining spinach, alfredo sauce, and chicken, then complete the layering with 1/2 the mozzarella cheese. Top with 1 additional cup of Parmesan cheese. Bake uncovered for about 35 minutes until golden brown and bubbly.
