Chicken Alfredo Lasagna w/spinach

Ingredients:

2 lb. cooked shredded Chicken (seasoned with salt, pepper and garlic powder to taste)

2 links Chicken Italian sausage ( I get mine at Central market for now)

1 bunch fresh leaf Spinach-blanched

2-8 oz  boxes Lasagna noodles

1-8 oz container Ricotta cheese

4 cups fresh grated Mozzarella cheese

3 cups (24 oz) Light Alfredo Sauce

Method:

Pre-heat oven to 400 degrees. 

Spray a deep(4") baking pan with Pam on all sides and bottom. After boiling Lasagna noodles to al dente, cover bottom of pan with noodles, slightly over lapping them. On the first layer of noodles spread a thin layer of ricotta cheese, then place blanched spinach leaves generously to form a good layer. Next layer of noodles, again slightly overlapping cover with a thin layer of mozzarella cheese, then a generous portion of chicken and lastly, drizzle some alfedo sauce over entire layer. Next layer of noodles, cover with a thin layer of Ricotta cheese, a layer of spinach leaves, then a good portion of Italian sausage evenly spread out. Repeat each layer making sure you ration all ingredients for at least six layers, plus a top layer with chick, sausage, alfredo sauce and mozzarella to cover it all. 

Place in the oven and bake for 110-15 minutes or until cheese is bubbly and slightly browning.

Tip:

Blanching is just a cool way of saying to quickly cook something with boiling water.  I use a hand strainer to place and withdraw the spinach from the boiling water. Spinach is very delicate, and in order for it to retain some of its structure to be handled for this dish, the 'dip' in the boiling water must be quick, no more than 5 seconds, then immediately into a cold water bath to stop the cooking process.

Good luck, and Bon Appetit!