Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large bowl, combine the shredded chicken, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
- Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce, then spread half of the chicken mixture over the noodles.
- Add half of the fresh spinach and a third of the mozzarella cheese on top.
- Repeat the layers with another 3 noodles, the remaining chicken mixture, the rest of the spinach, and another third of the mozzarella cheese.
- Top with the last 3 noodles, the remaining Alfredo sauce, and the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before garnishing with fresh parsley and serving.
Nutrition
Notes
Let the lasagna cool for a few minutes before serving for better slicing. Calories are per serving.
