Ingredients
The sauce
2 tablespoons unsalted butter
2 Garlic cloves minced
1 cup onion chopped
10 ounces fresh baby spinach
4 cups Heavy cream
1 1/2 cups grated Parmesan
15 ounces Ricotta cheese
1/4 teaspoons black pepper
1 1/2 teaspoons salt
Chicken and cheese filling
3 cups shredded rotisserie chicken
15 Cooked lasagna noodles
3 cups shredded Mozzarella cheese
Instructions
Sautee vegetables
Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
Now add 10 ounces of fresh spinach and stir until the spinach wilts.
Make the Alfredo sauce
Then add in 4 cups of heavy cream, 1 1/2 cup of grated Parmesan, 15 ounces ricotta cheese, 1/4 tsp black pepper, 1 1/2 tsp salt, and 3 cups of shredded rotisserie chicken.
Once the heavy cream comes to a slight simmer, remove it from the heat.
Fill your baking dish with noodles and chicken alfredo sauce
In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna sheets. I was able to squeeze about 5 noddles.
Now add a generous amount of your chicken Alfredo mixture on top of the lasagna sheets and sprinkle on one-third of the shredded mozzarella cheese.
Repeat layering the lasagna sheets, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna sheets are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.
