Chicken Alfredo Lasagna

Ingredients

• 2 lbs ground chicken (or shredded rotisserie chicken)
• 1 shallot, diced
• Spices to taste (garlic powder, onion powder, Italian seasoning, salt, pepper – shown on-screen in the reel)
• A few big handfuls of chopped spinach
• 3 jars Alfredo sauce (2 works; more is better)
• No-boil lasagna sheets
• Shredded mozzarella (for layering and topping)
• Grated parmesan (for topping and serving)

Ricotta Mixture

• Ricotta cheese
• Fresh basil, chopped
• Fresh parsley, chopped
• Italian seasoning
• Black pepper
• Grated parmesan

Directions

• Cook the ground chicken with the diced shallot and spices for a couple of minutes.
• Add the chopped spinach and cook 5-7 minutes until wilted.
• In a bowl, mix the ricotta with basil, parsley, Italian seasoning, black pepper and a generous amount of parmesan.
• In a baking dish, layer: Alfredo sauce, lasagna sheets, some of the chicken, dollops of the ricotta mixture, mozzarella, then more sauce. Repeat, ending with a top layer of sauce.
• Top with plenty of parmesan and mozzarella.
• Cover with foil and bake at 350F for 45-50 minutes.
• Let cool 10-15 minutes before slicing so it holds together. Finish with fresh parmesan.

Method transcribed from the reel; the exact spice blend flashes on-screen (garlic/onion powder, Italian seasoning, salt, pepper) – season to taste. From Alfredo Garcia on Instagram.