Chicken Alfredo Lasagna


Although this lasagna is pretty good, I was expecting better after all of the work I put into it. The blandness that others commented on may be because there isn't much salt called for in the recipe. I may try it again with alfredo sauce packets instead because this sauce still tastes like canned cream of mushroom soup to me, even though I followed the directions exactly. The final product was a little runny because, when you put the spinach in fresh and then bake it, it exudes a lot of water into the ricotta layer underneath. In order for this lasagna to be worth the effort, it needs a few changes. But it has potential.


    1.5-2 pounds chicken breast, cooked and chopped or shredded
    1 lb lasagna noodles, cooked to package instructions
    8 ounce fresh spinach
    About 8 ounces mozzarella cheese, shredded (about 4 cups)
    2 teaspoons Italian seasoning

For the Alfredo 

Prepare the Alfredo sauce using this Alfredo Sauce Recipe. You will need a double batch for the Chicken Alfredo Lasagna

Original Recipe