Chicken Alfredo Lasagna
1 12 ounce package lasagna noodles
2 cans cream of mushroom soup
3 cups heavy cream
1 cup Parmesan cheese, grated
1/4 cup butter
4 tablespoons olive oil
1/2 large onion, sliced
4 cloves garlic, sliced
5 mushrooms, diced
2 pounds roasted chicken, shredded
salt and pepper
1 cup ricotta cheese
1 bunch fresh spinach, rinsed and drained
3 cups Mozzarella cheese, shredded
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil and add lasagna noodles. Cook for 8-10 minutes or until ad dente; drain.
Combine soup, heavy cream, Parmesan cheese and butter. Simmer slowly until completely melted. Mix well.
In a medium sized skillet heat 4 tablespoons olive oil. Saute onion until lightly browned then add the mushrooms and garlic. Cook until mushrooms are tender. Drain excess oil.
Combine shredded chicken with onion mixture and season with salt and pepper.
Spoon enough Alfredo sauce in bottom of 9x13" baking dish to lightly coat. Place lasagna noodles, half of ricotta then enough spinach to cover. Spread half of the chicken mixture over the spinach and sprinkle with 1 cup Mozzarella cheese. Place anouther bunch of alfredo sauce to coat top layer of noodles. Spread with last layer of spinach and reming chicken. Cover chicken with 1 cup mozzarella then add last layer of lasagna noodles and cover with remaining Alfredo sauce. Bake for one hour or until brown and bubbly then top with remaining mozzarella cheese on top and bake until brown.