2 tbsp unsalted butter
2 garlic cloves, minced
1 cup onion, chopped
10 oz fresh baby spinach
4 cups heavy cream
1½ cups parmesan cheese, grated
15 oz ricotta cheese
¼ tsp black pepper
1½ tsp salt
3 cups rotisserie chicken, shredded
15 lasagna noodles, cooked
3 cups mozzarella cheese, shredded
Heat a large skillet to medium-high and add the butter along with the garlic cloves and chopped onion. Cook the onion until it becomes translucent.
Add the fresh spinach and stir until the spinach wilts. Add in the heavy cream, grated Parmesan, ricotta cheese, black pepper, salt, and rotisserie chicken.
Once the heavy cream comes to a slight simmer, remove it from the heat.
In a 9x13-inch deep baking dish, add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in cooked lasagna noodles.
Add a generous amount of chicken Alfredo mixture on top of the lasagna noodles and sprinkle on ⅓ of the shredded mozzarella cheese.
Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of the lasagna noodles are assembled.
Cover the lasagna with foil and bake at 350 degrees F for 35 to 35 minutes. Then, broil uncovered for 2 to 3 minutes to brown the cheese.
Sugar: 2g
:
Calcium: 454mg
Calories: 739kcal
Carbohydrates: 33g
Cholesterol: 220mg
Fat: 51g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 369mg
Protein: 38g
Saturated Fat: 30g
Sodium: 955mg
Trans Fat: 1g
Vitamin A: 3990IU
Vitamin C: 9mg
