Chicken Alfredo Lasagna

Ingredients:

• 12-15 lasagna noodles
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 300g fresh baby spinach
• 4 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 2 cups cooked chicken, shredded

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9 x 12-inch baking pan with olive oil or nonstick spray. Set aside.
2. Prepare the no-bake lasagna noodles according to package instructions, ensuring they are fully submerged in hot water in a separate pan. Let them soak for at least 30 minutes, occasionally turning to prevent sticking.
3. In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.
4. Stir in the fresh baby spinach and cook until wilted.
5. Pour in the heavy cream, season with salt and pepper, and bring to a simmer. Stir in the grated Parmesan cheese and cook until melted.
6. Add the shredded chicken to the Alfredo sauce, then remove from heat.
7. To assemble the lasagna, spread a layer of noodles on the bottom of the prepared baking pan. Top with one-third of the Alfredo mixture, followed by one-third of the shredded mozzarella cheese. Repeat layers until all ingredients are used, ensuring the top layer is covered with mozzarella cheese.
8. Cover the baking pan with foil and bake for 45 minutes. Remove the foil and bake for an additional 2-3 minutes to brown the cheese, if desired.
9. Let the lasagna rest for 10 minutes before serving. Optionally, drizzle with fresh olive oil before serving. Enjoy!