Chicken Alfredo Lasagna

Ingredients:

• 1 Each - 10 oz package frozen spinach, thawed, drained, and squeezed dry

• 1/2 Cup - Pesto

• 2 Cups - Alfredo sauce

• 16 Each - Lasagna noodles, cooked

• 8 oz - Fresh mozzarella

• 2 Cups - Chicken, cooked and shredded or diced

• 1/2 Cup - Fresh Parmigiano Reggiano Cheese, grated

Preparation:

1. Preheat oven to 350º.

2. Coat a 9x13 baking dish with cooking spray.

3. In a bowl, combine spinach and pesto. Set aside 1/2 cup to use later.

4. Place 1/4 cup alfredo sauce in bottom of pan, then place 4 noodles in pan, overlapping slightly.

5. Cover with another 1/2 cup of alfredo sauce, 1/3 of the chicken mixture, 1/3 of the spinach mixture, 1/4 of the mozzarella, then another 4 noodles. Repeat 2 more times ending with noodles on top.

6. Spread remaining 1/4 cup of alfredo sauce over noodles, then top with spinach pesto mixture set aside at beginning of recipe.

7. Sprinkle with remaining mozzarella and grated cheese.

8. Bake approximately 20 minutes until heated through and bubbly, then move to top rack and broil 3-5 minutes until browned.

9. Remove from oven and let sit for 5 minutes.

10. Serve and enjoy!

Tips:

• You may use oven ready noodles; however, add a little water to the sauce to thin out as the pasta will need to absorb enough water to cook without drying out.

• Get creative! Make your own alfredo sauce... click here for recipe!