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While I am a fan of lasagna, I rarely ever make it. I know that my kids aren't too keen on the red sauced varieties, so I came up with this one. None of the recipes I could find online matched the ingredients I had in my cupboards, so this one I just winged. It's really the first recipe I've done all on my own. I think it turned out pretty dang good. I loved the crispy cheese on top. My kids aren't too hip on spinach, though they liked the rest of it. It made for wonderful leftovers for lunch the next day, too!
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Ingredients:
- 8-10 ounces spinach, quickly cooked and wilted (I used frozen. Fresh would be awesome.)
- 1 15-oz package of low-fat ricotta cheese
- 1 cup shredded mozzarella
- about 3 cups alfredo sauce (The link is to my homemade sauce. Jarred would be fine, too.)
- 12 lasagna noodles, cooked al dente
- 2 cooked skinless chicken breasts (I broiled mine with a little salt, pepper and garlic powder.)
- extra shredded mozzarella
Directions:
Preheat oven to 350*F.
Mix together spinach, ricotta and mozzarella cheeses in a medium bowl.
In a 9x9 pan, pour a very thin layer of Alfredo sauce. Lay 4 noodles side by side on top, to cover pan.
Spread half of the spinach and cheese mix evenly over the noodles.
Pour about a third of the Alfredo sauce over top.
Lay another layer of noodles, then spinach/cheese mix, then sauce again.
Top with one more layer of noodles. Pour the remainder of the sauce over top. Sprinkle with extra mozzarella.
Bake for 45-60 minutes.
