Amy's Spinach Chicken Alfredo Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
9 Whole Wheat Lasagna noodles (9 need to end up in the lasagna, you might want to cook a couple more, just to ensure you end up with 9 nice noodles!)2 cups part-skim mozzarella cheese2 cups 4-cheese Mexican shredded cheese2 jars Bertolli light Alfredo sauce3 cups fresh spinach4 chicken breasts, diced1/2 cup chopped onion2 tblspn extra virgin olive oil1 tsp garlic powdersea salt and pepper to taste2 tsp Italian seasonings
Preheat oven to 350 degrees.
Bring large pot of water to boil; cook lasagna noodles until al dente. Do not over-cook.
While lasagna noodles are cooking, chop 1/2 C onion.
Heat olive oil in large skillet. Add chopped onion and cook until translucent. Add diced chicken. Cook until tender, stirring in with onion and adding garlic powder, salt, and pepper. Drain. Add alfredo sauce, heat all for 5-10 minutes just to blend flavors. While this is going on, put the spinach into the pot that you boiled the lasagna noodles in with just a bit of water - you just want to heat the spinach until it begins to cook (a.k.a. wilts).
Spread 1/2 cup of just Alfredo sauce into bottom of 9x13 pan (this is to prevent the bottom layer of lasagna from adhering to the bottom of the pan), then layer 3 lasagna noodles, then spread 2-3 ladlefuls of the alfredo/chicken sauce, followed by a third of the spinach leaves. I place them strategically across the pan for a nice couple of bites of spinach per serving, but as not to be too overwhelming. Next, spread about 2/3 cup of each kind of shredded cheese (basically, you have to divide the 4 cups of cheese into 3 layers). Repeat this 2 more times (so there are 3 layers of noodles and the sauce/cheese blend tops it off). Sprinkle the Italian seasoning over the top for some great added flavor and nice color.
Bake at 350 for 45 minutes or until lightly browned and bubbling. Remove from oven and let rest for about 15 minutes. This helps the dish to solidify and be less runny. If you have the time, letting it rest even a bit longer after taking it out of the oven only makes for a better result.
Serving Size: Makes 8 generous servings
Bring large pot of water to boil; cook lasagna noodles until al dente. Do not over-cook.
While lasagna noodles are cooking, chop 1/2 C onion.
Heat olive oil in large skillet. Add chopped onion and cook until translucent. Add diced chicken. Cook until tender, stirring in with onion and adding garlic powder, salt, and pepper. Drain. Add alfredo sauce, heat all for 5-10 minutes just to blend flavors. While this is going on, put the spinach into the pot that you boiled the lasagna noodles in with just a bit of water - you just want to heat the spinach until it begins to cook (a.k.a. wilts).
Spread 1/2 cup of just Alfredo sauce into bottom of 9x13 pan (this is to prevent the bottom layer of lasagna from adhering to the bottom of the pan), then layer 3 lasagna noodles, then spread 2-3 ladlefuls of the alfredo/chicken sauce, followed by a third of the spinach leaves. I place them strategically across the pan for a nice couple of bites of spinach per serving, but as not to be too overwhelming. Next, spread about 2/3 cup of each kind of shredded cheese (basically, you have to divide the 4 cups of cheese into 3 layers). Repeat this 2 more times (so there are 3 layers of noodles and the sauce/cheese blend tops it off). Sprinkle the Italian seasoning over the top for some great added flavor and nice color.
Bake at 350 for 45 minutes or until lightly browned and bubbling. Remove from oven and let rest for about 15 minutes. This helps the dish to solidify and be less runny. If you have the time, letting it rest even a bit longer after taking it out of the oven only makes for a better result.
Serving Size: Makes 8 generous servings
Nutritional Info Amount Per Serving
- Calories: 438.0
- Total Fat: 24.0 g
- Cholesterol: 88.8 mg
- Sodium: 985.9 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.8 g
- Protein: 26.5 g
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