White Lasagna (serves 6)
4 chicken breasts or 1 ½ lb ground chicken
1 1/2 cups alfredo sauce
12 cooked lasagna noodles
2 cups mushrooms, sliced
1 medium onion diced
2 garlic cloves diced (I cheat and buy the already diced in the jar)
1 box frozen spinach, thawed and squeezed to remove water
1-1 1/2 cup shredded mozzarella
1-1 1/2 cup shredded parmesan
1 cup ricotta, cottage or cream cheese, room temperature
1 Tbs Italian Seasoning
Salt and Pepper
- Season Chicken with Salt and pepper and Italian seasoning and cook. Break up ground chicken, or dice or shred chicken breasts. Set aside.
- Saute garlic, onions and mushrooms until tender. Add spinach and alfredo sauce. Add salt and pepper to taste. Mix well.
- Option 1: Coat a 9 x 13 baking dish with cooking spray. Layer 1/3 of the chicken, 1/3 of the spinach mixture, ¼ of each shredded cheese, 1/3 of soft cheese and 4 noodles. Repeat layers, and top it off with the remaining shredded cheese.
- Bake covered at 350 degrees for about 25 minutes. Uncover and bake an additional 10 minutes. Let cool 5 minutes before slicing.
Option 2: Take a noodle, place a line of chicken, spinach mixture, and cheese, and roll up, secure with a toothpick.
- Repeat with remaining noodles and ingredients. Place rolls into a greased baking dish, sprinkle with cheese and bake covered for 15 minutes, uncovered for 10.
