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.
