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!

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.

Earlier in my blogger postings, I showed you how to make the Artisan Bread  and then just recently was the Alfredo Sauce .    Last night we combined these two with some diced chicken and spinach to make a wonderful pizza.   It was oh-so-yummy.  I couldn't stop eating, and will probably need to spend a couple hours on the treadmill today to make up for it. 


For the bread this time, I used 5 cups white flour and 1&1/2 cups wheat flour, and then threw in about a 1/4 cup of honey.   The dough came out very sticky, but we never got to the point of putting it in the fridge, either, since it was made specifically to make pizza dough. 

Grab a big handful of the dough and form it into the ball as it says.  However, then immediately throw it onto a floured surface and roll it to your desired size for pizza.   Pop it into the oven at 450*F for about 5 minutes to give it a nice little prebake.  You don't have to prebake it, but we like the texture it gives the finished pizza.

Make up the alfredo sauce, and spread over the prebaked (or not-prebaked) pizza.  Sprinkle with mozzarella.  Top with chicken and torn spinach leaves.  Sprinkle with just a little more mozzarella to give a little seal.  Put back in the oven (at the same setting) for another 8 minutes or so.  If you did not prebake the pizza, it may need to be around 10-15 minutes to completely bake the bread.  Keep checking it.  =)

And there you have it.  Delicious pizza.  Of course, you can add whatever toppings you like!   Enjoy!

    When my boyfriend and I first got together, I learned that his favorite dinner was chicken fettuccine alfredo.  So, of course, I decided I must learn how to make this.  Now, his ultimate favorite would include sun dried tomatoes and artichoke hearts.  I can do the sun dried tomatoes, but not the artichoke hearts.  Yuck.  However, you could easily add them into this.  Just throw them into the sauce while cooking.

I got this sauce recipe from an old Betty Crocker book I have.   It was a simple, straightforward recipe that I tweaked a bit, and now my alfredo sauce is my boyfriend's favorite.  I think it's pretty dang good, too. 

It is awesome with regular fettuccine.  We've also used it with spinach fettuccine, and it turned out fantastic.  This last time we used colorful bow-tie pasta.  While still good, I think I'll stick to the fettuccine. 

I love this sauce, because it's easy to play with and make all kinds of different dishes. Throw in chicken, tuna, shrimp... whatever sounds good to you.  We've used it as a pizza sauce for a chicken and broccoli pizza, and I thought I had died and gone to heaven! 

I don't really measure anything anymore when I make this.  I just kind of play by sight and tastebuds!  I'll give you general measurements, but play with it to make it suit your tastes. 


Ingredients:

2 generous tablespoons butter
1 cup heavy cream
about 6oz bag of Italian Cheese Six Cheese Blend
Salt and pepper


Directions:

Melt butter in a large saucepan.  Add cream.  Bring to boil.  (This is where I'd add the sun dried tomatoes, if using)  Reduce heat to med-high and cook, stirring frequently, until mixture begins to thicken.  Add salt and pepper.
Remove from heat and stir in cheese.  Keep stirring until well blended.  This is where you use your tastebuds to decide if you need more cheese, salt or pepper. 
Pour over hot prepared pasta, spread on pizza dough, or if you are like me, eat it from the pan!