Chicken and Spinach Alfredo Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna! Ingredients:
12 cooked lasagna noodles |
1 lb diced chicken breast |
1 (10 ounce) package frozen spinach (thawed and squeezed dry) |
2 (15 ounce) jars alfredo sauce (reserve 1 cup) |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 teaspoon garlic powder |
2 eggs |
2 tablespoons parsley |
1 1/2 cups shredded mozzarella cheese (reserve 1/2 cup) |
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup) |
15 ounces cottage cheese |
3/4 cup parmesan cheese |
Directions:
1. Preheat oven to 375.
2. Cook noodles.
3. Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
4. In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
5. Spray a deep 13 X 9 lasagna pan with cooking spray.
6. Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
7. Cover with foil and bake for 1 hour.
8. Let stand for 15 minutes before cutting.
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