Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. - Cook the Lasagna Pasta:
Cook the lasagna noodles according to the package instructions until al dente. Drain the pasta and set aside. - Prepare the Alfredo Mixture:
In a large skillet, melt the butter over medium heat. Sauté the minced garlic and chopped onion until they are translucent and fragrant, about 3-4 minutes. - Wilt the Spinach:
Add the fresh baby spinach to the skillet and cook until wilted, about 2 minutes. - Add the Cream and Cheeses:
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan and ricotta cheeses, and mix until smooth and creamy. Season with oregano (or Italian seasoning), salt, and pepper. Add the shredded chicken and stir until everything is well combined. - Assemble the Lasagna:
Start by spreading a thin layer of the chicken Alfredo mixture in the bottom of the prepared baking dish. Place a layer of lasagna noodles on top, followed by more chicken Alfredo mixture. Repeat the layers until all the ingredients are used up, finishing with a layer of the Alfredo mixture on top. - Top with Cheese:
Sprinkle the mozzarella cheese evenly over the top of the lasagna. - Bake:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. For a golden, bubbly top, you can broil it uncovered for the last 3-5 minutes of baking. - Serve:
Let the lasagna cool for about 10 minutes before serving. If desired, garnish with freshly minced parsley for a fresh, vibrant touch.
Tips for Success:
- Use rotisserie chicken: If you’re short on time, store-bought rotisserie chicken is a great shortcut.
- Make it ahead: You can assemble the lasagna ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking.
- Customize it: Add extra veggies like mushrooms or bell peppers to customize the filling!
Serving Suggestions:
Serve this lasagna with a side of garlic bread and a simple green salad for a complete meal that’s sure to satisfy.
