Lasagna Alfredo

Ingredients

• 3  chicken breast halves diced boneless cooked
• 10 ounce pkt spinach frozen chopped
• 8 servings salt and ground pepper black to taste
• 16 ounce lasagna noodles 
• 32 ounce pasta sauce alfredo-style
• 2 pints ricotta cheese 
• 4 cups mozzarella cheese shredded

Equipment

• bowl
• oven
• pot
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
4. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
5. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping.
6. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly.
7. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles.
8. Spread spinach mixture evenly over noodles.
9. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly.
10. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
11. Bake 50 to 60 minutes, until top is brown and bubbly.