Directions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted. Remove from heat.
In a mixing bowl, combine ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
Spread a thin layer of alfredo sauce on the bottom of a 9×13 inch baking dish.
Place three lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, half of the spinach, and a third of the mozzarella cheese.
Pour a third of the alfredo sauce over the layers.
Repeat the layers with three more noodles, the remaining ricotta mixture, chicken, spinach, and another third of the mozzarella cheese.
Top with the last three noodles, the remaining alfredo sauce, and the remaining mozzarella cheese.
Sprinkle the grated parmesan cheese evenly over the top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the lasagna cool for a few minutes before slicing and serving.
Variations & Tips
For a lighter version, you can use whole wheat noodles and a low-fat alfredo sauce. If you have picky eaters, consider blending the spinach into the sauce so it’s less noticeable. You can also substitute the chicken with turkey or even use a vegetarian meat substitute for a meatless option. For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture.
