Chicken & Spinach Lasagna Alfredo
20 uncooked lasagna noodles (whole wheat takes 12 b/c thinner)
2 jar of Alfredo Sauce- (Classico)
1/2 cup of milk
3 teaspoons dried oregano leaves
4 pounds boneless chicken breasts (cooked and chopped)
1/2 cup finely chopped white onion
2 garlic clove, pressed
6cups shredded mozzarella cheese
8 ounces crumbled feta cheese
4 cups packed fresh baby spinach leaves
2 can rotel tomatoes (drained)
Optional: 1 can or fresh mushrooms and 1 can artichoke hearts in water (drained & chopped)
Preheat oven to 375 degrees. Cook noodles using shortest cook time and drain. In a small bowl, combine Alfredo sauce, milk and oregano. Use a whisk and blend. Chop chicken after cooking. In a large bowl, mix the chicken, rotel tomatoes, onions, mozzarella, feta, & garlic. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of Lasagna Pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves, and then top with half of the chicken mixture. Repeat layers, starting with half of the remaining Alfredo sauce mixture. After layering, pour remaining of Alfredo sauce over top of the lasagna. Cover with aluminum foil and bake 45 minutes. Uncover and bake an additional 10-15 minutes until bubbly. Remove from oven and let it stand for 15 minutes.
Blogger Templates
No comments:
Post a Comment