Chicken Alfredo Lasagna -

Chicken Alfredo Lasagna

Ingredients:

12–15 lasagna noodles

2 tablespoons unsalted butter

4 garlic cloves, minced

1 small onion, finely diced

10 ounces fresh baby spinach

4 cups heavy cream

1½ cups freshly grated Parmesan cheese

15 ounces ricotta cheese

1 teaspoon dried basil

3 cups cooked shredded chicken

4 cups shredded mozzarella cheese

Kosher salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray and set it aside.

Place the uncooked lasagna noodles in a large shallow dish or another 9x13-inch pan. Cover them completely with hot water and let them soak for about 30 minutes, gently separating them occasionally so they don't stick together.

Melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook until soft and translucent, about 8–10 minutes. Stir in the minced garlic and cook for another 2 minutes until fragrant.

Add the spinach and cook just until wilted.

Pour in the heavy cream and stir in the dried basil, along with a generous pinch of salt and black pepper. Bring the mixture to a gentle simmer, then mix in the Parmesan and ricotta cheeses until smooth and creamy. Fold in the shredded chicken. If the sauce seems too thin, let it simmer for a few extra minutes until it thickens slightly.

Spread a thin layer of the Alfredo mixture across the bottom of the prepared baking dish. Arrange a layer of soaked noodles over the sauce.

Spoon about one-third of the chicken Alfredo mixture over the noodles, then sprinkle with one-third of the mozzarella cheese. Continue layering the noodles, sauce, and mozzarella until all the ingredients are used, finishing with the remaining mozzarella on top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and broil for 2–3 minutes, if desired, to create a golden, bubbly cheese topping.

Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired, then serve and enjoy!