1 ½poundsboneless chicken breastscooked and chopped
32ouncesAlfredo-style pasta sauce2 jars
4cupsshredded mozzarella cheese
Salt and black pepperto taste
Fresh parsley or basilfor garnish
Preheat the oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
Place spinach in a heatproof bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 60 seconds, until wilted. Allow to cool, then squeeze the water from the spinach.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, stir together ricotta and cooked spinach
In the prepared baking dish, place 5 lasagna noodles in a layer, edges overlapping. Pour alfredo chicken mixture over the noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over the chicken mixture. Top with another layer of 5 noodles. Spread the ricotta-spinach mixture evenly over the noodles. Pour half of the remaining alfredo sauce over the spinach mixture and spread evenly. Sprinkle 1 cup of mozzarella over the sauce. Lay on the final 5 noodles, then top with the remaining alfredo sauce, mozzarella, and salt and pepper to taste.
Bake for 50-60 minutes, then broil until the top is brown and bubbly. Garnish with fresh parsley or basil and serve hot.