Chicken Alfredo Lasagna

Ingredients

• For the Alfredo Sauce:
• 1 cup unsalted butter (2 sticks)
• 2 cups heavy cream
• 2 cups grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and pepper to taste
• For the Lasagna:
• 12 no-boil lasagna noodles
• 4 cups cooked chicken, shredded (rotisserie chicken works well)
• 3 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 teaspoon Italian seasoning
• 1 cup fresh spinach (optional, for a nutritious twist)

Instructions

1. In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the heavy cream and bring the mixture to a simmer, stirring frequently. Allow it to simmer for 5 minutes.
3. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste, then remove from heat and set aside.
4. Preheat your oven to 375°F (190°C).
5. In a 9x13 inch baking dish, spread a thin layer of the Alfredo sauce on the bottom. Place 3 no-boil lasagna noodles over the sauce.
6. Spread half of the shredded chicken evenly over the noodles, followed by a layer of ricotta cheese. Add spinach if using. Pour more Alfredo sauce on top and sprinkle with mozzarella cheese.
7. Repeat the layers, starting with 3 more noodles, the remaining chicken, more ricotta, Alfredo sauce, and mozzarella cheese. Finish with the last layer of noodles, Alfredo sauce, and top with mozzarella cheese.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
9. Once baked, remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing.