Chicken and Spinach Alfredo Lasagna
1 (12 ounce) package lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3 cups heavy cream
1 cup grated Parmesan cheese
1/4 cup butter
4 tablespoons olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 (3 pound) roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese
1 Preheat oven to 350 degrees F (175 degrees C).
2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook
for 8 to 10 minutes or until al dente; drain.
3 Combine cream of mushroom soup, heavy cream, parmesan cheese and butter.
Simmer slowly until butter is completely melted and mixed well.
4 In a medium sized skillet heat 4 tablespoons olive oil. Saute onion until
lightly browned then add garlic and mushrooms. Cook lightly and drain of excess
oil. Combine shredded chicken with onion mixture. Season with salt and pepper;
5 Spoon enough Alfredo sauce in bottom of 9x13 inch baking dish to lightly coat.
Place a layer of lasagna noodles, half of ricotta, then enough spinach to cover.
Spread half of chicken mixture over spinach and sprinkle 1 cup mozzarella over
chicken. Place another layer of noodles, chicken mixture and rest of ricotta
with a large amount of Alfredo sauce; leave enough to coat top layer of noodles.
Spread remaining ricotta with last layer of spinach and remaining chicken. Cover
chicken with 1 cup mozzarella. Coat with final layer of noodles and Alfredo
6 Bake for 1 hour or until brown and bubbling. Place remaining mozzarella on
top; bake until brown.