Chicken and Spinach Alfredo Lasagna

Chicken and Spinach Alfredo Lasagna
Chicken and Spinach Alfredo Lasagna might be a good recipe to expand your main course repertoire. This recipe makes 12 servings with 693 calories, 38g of protein, and 50g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have roasted chicken, olive oil, mushrooms, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

1
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.
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WaterWater
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PotPot
2
Drain, and rinse with cold water.
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WaterWater
3
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
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ParmesanParmesan
Heavy CreamHeavy Cream
ButterButter
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4
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.
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5
Mix in the chicken, and cook until heated through. Season with salt and pepper.
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6
Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat.
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7
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.
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Whole ChickenWhole Chicken
Ricotta CheeseRicotta Cheese
SpinachSpinach
8
Place the remaining noodles on top, and spread with remaining sauce.
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SauceSauce
9
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.
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CheeseCheese
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DifficultyExpert
Ready In2 hrs
Servings12
Health Score20
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