Description
A creamy, cheesy, and hearty lasagna featuring layers of tender roasted chicken, fresh spinach, and rich Alfredo sauce. Perfect for family dinners or festive gatherings.
Ingredients
Scale
- 4 (8-ounce) packages lasagna noodles
- 12 cups heavy cream
- 8 (10.75-ounce) cans condensed cream of mushroom soup
- 4 cups grated Parmesan cheese
- 1 cup butter
- 4 tablespoons olive oil
- 2 large onions, diced
- 16 cloves garlic, sliced
- 20 mushrooms, diced
- 4 roasted chickens, shredded
- Salt and ground black pepper to taste
- 4 cups ricotta cheese
- 4 bunches fresh spinach, rinsed
- 12 cups shredded mozzarella cheese
Instructions
- Prepare the Sauce: In a large pot, melt butter and olive oil. Sauté onions, garlic, and mushrooms until softened. Add heavy cream, cream of mushroom soup, and Parmesan cheese. Stir continuously until smooth. Season with salt and pepper.
- Cook the Noodles: Boil lasagna noodles as per package instructions. Drain and set aside.
- Assemble the Lasagna: Layer a greased baking dish with lasagna noodles, Alfredo sauce, shredded chicken, fresh spinach, ricotta cheese, and mozzarella cheese. Repeat layers until ingredients are used.
- Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
- Rest and Serve: Let the lasagna cool for 10 minutes before serving.
Notes
- For a lighter version, substitute some cream with milk.
- Add red pepper flakes for a spicy twist.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Chicken and Spinach Alfredo Lasagna