Spinach Mushroom Alfredo Lasagna |
Author: Nikki
This Spinach Mushroom Alfredo Lasagna is a creamy and rich dinner loaded with incredible flavors and ingredients. The Alfredo Sauce is the best out there with salted mushrooms and spinach throughout the dish. This is a family favorite!
- 9 lasagna noodles, cooked and prepared according to package
- 16 ounces sliced mushrooms
Alfredo sauce
- ½ cup butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1½ cups grated Parmesan cheese
Remaining ingredients
- 3 cups cooked and chopped chicken, divided
- 2 cups Ricotta cheese, divided
- 3 cup mozzarella cheese, shredded and divided
- ½ mozzarella for the top
- 3 cups fresh spinach, chopped and divided
- Preheat oven to 350 degrees F.
- In a lage skillet over medium heat, melt butter. Add mushrooms and sautéed for about 5 minutes. Reduce the heat to low and continue to cook mushrooms for about 8 more minutes until tender. Remove from heat. Sprinkle with garlic salt. Drain any excess butter.
Alfredo Sauce
- In a medium sauce pan over medium heat melt butter. Add garlic, cream, pepper, and salt.
- Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.
- Remove from heat and slowly add cheese.
- Return to stove on low and cook for 2 to 3 minutes, stirring constantly.
- Serve hot.
Assembly
- Spray a 9x13 baking dish with vegetable spray and begin assembly.
- Place 3 lasagna noodles on the bottom of the baking dish.
- Place ⅓ of the Ricotta cheese over the noodles.
- Place ⅓ of the mozzarella over the Ricotta
- Place ⅓ of the spinach over the mozzarella
- Place ⅓ of the chicken over the mozzarella
- Place ⅓ of the mushrooms over the chicken
- Place ⅓ of the sauce over the mushrooms
- Repeat two more times for the remaining two layers.
- Top with ½ cup mozzarella
- Bake at 350 degrees for 1 hour.
Recipe by Chef in Training at https://www.chef-in-training.com/spinach-mushroom-alfredo-lasagna/
3.4.3177