White Lasagna

Alfredo Lasagna
(adapted from allrecipes.com)

• 6-9 oven-ready lasagna noodles
  
• 1 (10 ounce) package frozen chopped spinach, thawed and dried with a paper towel
• 1 diced tomato (optional)
• 1 c. chopped fresh mushrooms (optional)
• 1/2 c. diced red onion
  
• 2 cooked, boneless chicken breast halves, diced
• 1-2 jars Alfredo-style pasta sauce
• 2 cups shredded mozzarella cheese
• 1 pint (2 cups) ricotta cheese
• salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine chicken and alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, add any other veggies, and stir.
3. In a 9 x 13 baking dish, pour a little sauce on the bottom of the pan. Then place one layer of lasagna noodles, edges overlapping. Place 1/3 of ricotta mix, then another noodle layer, then sauce, some cheese, then noodles, and whatever's left...some cheese on top. Layer it however- I never layer it the same way twice!
   
4. Bake 50 to 60 minutes, until top is brown and bubbly.

This was a fun meal. Sure, it's a little fatty- but it is heavy on the veggies and calcium as well, so it all balances out. Plus you can make your own alfredo sauce using low-fat/no-fat cream cheese if you're worried about that. This is a pretty fast meal that switches it out from normal lasagna.