Chicken and Spinach Alfredo Lasagna

Recipe View Gather all ingredients. (5 minutes)

Recipe View 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. (20 minutes)

Recipe View In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. (15 minutes)

Recipe View 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. (8 minutes)

Recipe View Mix in the chicken, and cook until heated through. Season with salt and pepper. (5 minutes)

Recipe View Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. (2 minutes)

Recipe View Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach. (10 minutes)

Recipe View Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. (10 minutes)

Recipe View Place the remaining noodles on top and spread with remaining sauce. (5 minutes)

Recipe View 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. (70 minutes)