Spinach Parm Chicken Lasagna

From www.AllNaturalDips.com

Yields: 4-5 Servings



    1. Preheat oven to 350F.
    2. In medium bowl, pour in ricotta cheese. Add in 1 egg. Mix together. Set aside.
    3. Add about 1/2c mozzarella cheese to hot white sauce (or alfredo) and mix until combined.
    4. In large bowl, add chicken and Spinach Parm mix. Fold in the white sauce. Continue folding in so all ingredients combined (do not mix together hard: chicken just needs to be coated with white sauce).
    5. In pre-sprayed oven-safe dish, spread chicken mixture thinly and evenly across bottom. (This helps give a layer between the pasta).
    6. Add lasagna noodles as next layer breaking and fitting where they will lay evenly without overlapping each other.
    7. Add another layer of the chicken mixture (about half of what you have left). Spread evenly.
    8. Add about half of the ricotta cheese evenly.
    9. Evenly sprinkle mozzarella cheese across the top.
    10. Repeat a layer of lasagna noodles, and a final layer of chicken mixture, ricotta cheese, and mozzarella cheese.
    11. Cover with aluminum foil.
    12. Cook 50 minutes in the oven. Remove aluminim foil and cook an additional 5-10 minutes. Cheese should brown just slightly on the edges.
    13. Let cool for 10 minutes.
    14. Serve warm and pair with our delicious Garlic Festival Seasoned Sautéed Vegetables for a delicious feast!