Chicken & Spinach Lasagna with Alfredo Sauce
Chicken & Spinach Lasagna Ingredients
250g (or approx 8 oz) instant lasagna noodles
1 chicken, roasted, skin off, bones out & shredded
1 bunch (or approx 2 cups) spinach (fresh is best), rinsed & shredded
3 cups heavy/ thickened cream
2 (400ml/ 10.75 ounce) cans cream of mushroom condensed soup
3 cups mozzarella cheese, grated
1+ ½ cups parmesan cheese, grated
1 cup ricotta cheese
1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, really thinly sliced
10 medium mushrooms, diced
salt and ground black pepper, to taste
Chicken & Spinach Lasagna Directions
Preheat oven to 175 degrees Celsius (or approx 350 degrees F).In a saucepan over low heat, add cream, both cans of soup, parmesan cheese and butter.
Allow to simmer – stirring quite frequently – until all ingredients are well blended.
In a large skillet over medium heat, add olive oil.
Add in onion until it becomes tender, then add in garlic and mushrooms.
Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.
Add in shredded chicken.
Cook until all ingredients are well heated but NOT over-cooking.
Season with salt and ground black pepper.
Lightly coat the bottom of a large (eg, 9in x 13in) baking dish with a little of the cream & soup mixture.
Place 1/3 of the instant lasagne noodles on the bottom of the baking dish.
Next, spread over ½ cup of ricotta.
Then half the shredded spinach.
Then half of the chicken mixture.
Then one cup of the mozzarella cheese.
Then half of the remaining cream & soup mixture.
Repeat layers once more.
Top with a final layer of noodles then remaining cream & soup mixture.
Cover with aluminium foil and bake for 1 hour, or until your scrumptious lasagna is golden brown and the cheese is bubbling.
Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned (approx another 15 minutes).
Serves: 12.