Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1 teaspoon minced garlic
  • 1 (10 ounce/283g) bag fresh spinach, chopped
  • 1 cup (227g) ricotta cheese, whole milk or part-skim
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons unsalted butter (85g)
  • 2 tablespoons minced garlic
  • 2 tablespoons all-purpose flour (20g)
  • 2 cups (473ml) milk, whole or 2%
  • 1 cup (237ml) heavy cream
  • 3 cups (300g) grated Parmesan cheese, plus extra for garnish
  • 2 cups (approx. 400g) cooked, cubed chicken (rotisserie chicken works great! Or about 1.5-2 cooked chicken breasts, cubed)
  • Salt and freshly ground black pepper to taste
  • 4 cups (approx. 450g) shredded mozzarella cheese
  • 9 uncooked lasagna noodles (not oven-ready)
  • Chopped fresh parsley
  • Sliced green onions

Instructions:

  1. Sauté garlic in butter until fragrant. Add spinach and wilt. Stir in ricotta cheese, season with salt and pepper, and set aside.
  2. Melt butter and sauté garlic. Whisk in flour and cook briefly to form a roux.
  3. Gradually whisk in milk and cream. Simmer until thickened. Reduce heat, stir in Parmesan cheese until melted and smooth.
  4. Add the cooked chicken to the Alfredo sauce. Season with salt and pepper.
  5. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  6. Spread half of the Alfredo sauce mixture on the bottom of the dish. Top with 3 uncooked lasagna noodles, then 1/3 of the mozzarella cheese.
  7. Spread the spinach ricotta mixture evenly over the mozzarella. Top with 3 more uncooked lasagna noodles.
  8. Top with 1/3 of the mozzarella, then the remaining Alfredo sauce mixture.
  9. Sprinkle with remaining mozzarella and Parmesan cheese.
  10. Cover the dish with aluminum foil and bake for 60 minutes. Check noodle tenderness with a fork. If not tender, bake for another 10-15 minutes covered.
  11. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and lightly golden brown.
  12. Let the lasagna rest for 10 minutes before cutting and serving. Garnish with fresh parsley and/or green onions, if desired.