1 1/2 lbs of chicken cooked and cubed
3 cups shredded mozzarella cheese (I used an Italian white cheese blend)
1 cup shredded mozzarella cheese for the top after baking
1 1/2 cup grated Parmesan Romano cheese plus another 1/2 cup for later
32 ounces ricotta cheese
1 tbs fresh minced garlic
1 1/2 tbs dried oregano
1 1/2 tsp Italian seasoning
2 10 ounce jars of Alfredo sauce
2 cups diced mushrooms
1/2 cup water
12 lasagna noodles (i made my own but u can use the box kind)
jar of basil pesto
1 10 ounce package of frozen spinach drained
In a medium bowl mix ricotta, 3 cups mozzarella, parmesan, garlic, oregano and Italian seasoning and set aside.
In a small bowl mix Alfredo, mushrooms, spinach and 1/2 cup of water.
Cook lasagna according to package.
When the noodles are done lightly brush them with the basil pesto
Next lightly grease a non stick lasagna pan and put three lasagna noodles at the bottom. Then spread ricotta mixture over noodles, add some of the cubed chicken, then the Alfredo mixture. Repeat the layers til you have three lasagna noodles on top. Cover and bake at 350f for 40 mins. Uncover and take the remaining mozzarella and Parmesan and sprinkle on top and bake til cheese melts.