Ingredients:

  • 2 lbs boneless skinless chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup unsalted butter
  • 3 cups heavy cream
  • 2 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ tsp nutmeg
  • 15 oz ricotta cheese
  • 10 oz frozen spinach, thawed and squeezed completely dry
  • 1 large egg, beaten
  • ½ cup fresh parsley, chopped
  • 12-15 lasagna noodles, boiled al dente
  • 3 cups shredded mozzarella cheese
  • ¼ cup Parmesan cheese

Instructions:

  1. Sauté the shredded chicken in olive oil over medium heat until golden; toss with garlic powder, salt, and pepper.
  2. In a mixing bowl, combine ricotta cheese, squeezed-dry spinach, beaten egg, and chopped parsley, stirring until uniform.
  3. Melt butter in a saucepan over medium heat and sauté minced garlic until fragrant.
  4. Stir in heavy cream and simmer gently for 5-8 minutes until slightly thickened, then whisk in Parmesan cheese and nutmeg until smooth.
  5. Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
  6. Layer the lasagna by placing noodles, followed by a spread of the ricotta-spinach mixture, shredded chicken, and mozzarella cheese.
  7. Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with the remaining Alfredo sauce, mozzarella, and extra Parmesan.
  8. Bake for 45 minutes or until the cheese is bubbly and golden brown.