Chicken Alfredo Lasagna

Ingredients

• 4 tablespoons butter
• 4 cups heavy whipping cream
• 1 cup shredded Parmesan cheese
• 3 tablespoons all-purpose flour
• 2 cups baby spinach
• 3 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 2 teaspoons seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Black pepper, to taste
• 15 oz ricotta cheese
• 1 egg
• 1½ cups shredded mozzarella cheese, divided
• 9–12 lasagna noodles

Method

1. Preheat the oven to 375°F.
2. Season the chicken breasts with seasoned salt, onion powder, Italian seasoning, and black pepper.
3. Heat 1 tablespoon of olive oil in a skillet and cook the chicken until fully cooked through, then dice or shred it.
4. Cook the lasagna noodles according to package directions, then drain.
5. In a saucepan, melt the butter and whisk in the flour to form a roux.
6. Slowly whisk in the heavy cream and cook until thickened, then stir in the Parmesan cheese until smooth to make the alfredo sauce.
7. Stir the spinach into the alfredo sauce until wilted.
8. In a bowl, mix the ricotta cheese, egg, and half of the mozzarella cheese.
9. Spread a layer of alfredo sauce in the bottom of a baking dish.
10. Layer noodles, ricotta mixture, chicken, and more alfredo sauce, repeating until ingredients are used.
11. Top the final layer with the remaining mozzarella cheese.
12. Cover with foil and bake for about 25 minutes, then uncover and bake another 15-20 minutes until bubbly and golden.
13. Let the lasagna rest for 10 minutes before slicing and serving.