Chicken Spinach Alfredo Lasagna By Kimi Recipes

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
• In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
• Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
• Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

CHICKEN SPINACH ALFREDO LASAGNA BY KIMI

Steps:

• 1. In large stock pan cook lasagna noodles.
• 2. In large fry pan add evoo, minced garlic, and cut up chicken. Saute till done. Add spinach; cook till it has wilted. Add in feta cheese, cottage cheese, Alfredo & some of the Parmesan cheese. Salt & Pepper to taste.
• 3. In an 8x8 pan spread some of the sauce on the bottom, place 4 noodles over it, add sauce, Parmesan & mozzarella, ending with noodles. On top sprinkle top with Parmesan & rest of cheese. Bake at 350F covered for 45 minutes. Last 15 uncover and let brown. Let rest for 15 minutes.

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
• In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.
• Mix in the chicken, and cook until heated through. Season with salt and pepper.
• Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
• Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 375.
• Cook noodles.
• Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
• In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
• Spray a deep 13"X 9" lasagna pan with cooking spray.
• 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.
• Cover with foil and bake for 1 hour.
• Let stand for 15 minutes before cutting.