Wednesday, February 29, 2012
Alfredo Spinach Lasagna
This is a good lasagna to tuck away for a fun St. Patrick's Day meal. Why? It has green in it!! Even if you don't want to make this for a St.Patrick's Day treat, it is a great recipe to have on hand. My kids who are not spinach lovers, LOVED this Alfredo version of lasagna.
So how did I get this recipe? Once again, one of my wonderful daughter in laws made this recipe for us. It was made in the large lasagna pan (click here). This stainless steel pan is great as it feeds an army and is a great pan to have on hand even when not feeding an army! :)
1 (8 ounce) package lasagna noodles
Cream Sauce: (We did a fast version and used the premixed Alfredo sauce)
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
1 roasted chicken, shredded (I purchased mine at Sam's Club but you could roast yours or roast over the grill for added flavor)
1 cup ricotta cheese
1 bunch fresh baby spinach, rinsed
3 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse in cold water.
For sauce:In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic. Mix in roasted shredded chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch baking dish with cream sauce. Only use enough cream sauce to cover the bottom lightly. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta cheese, 1/2 of baby spinach, 1/2 the roasted chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour or until brown/bubbling. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Note from Paula: You must cook the noodles in advance. There is not enough liquid for the noodles to soften/cook during the baking time.