White Lasagna with Roasted Garlic Alfredo Sauce
No need to free up a whole weekend, because this is the easiest homemade lasagna you’ll ever make and perfect for a weeknight. We love it with plenty of chicken and chopped spinach, layered between noodles, two Italian cheeses and our fire-roasted peppers. Roasted garlic Alfredo sauce makes it decadently delicious.
1 package, par-boiled Lasagna Noodles
1 lb. fresh chopped Spinach
2 lb, diced Chicken Breast
1 tbsp. Olive Oil
1 pint Ricotta Cheese
4 cups Shredded Mozzarella
1 jar Rao’s Homemade® Roasted Garlic Alfredo Sauce
1 jar Rao’s Homemade® Roasted Peppers with Pine Nuts
2 tbsp. All Purpose White Flour
1/4 tsp. Salt
1/4 tsp. fresh ground Pepper
Preheat oven to 350°.
Season chicken breast with salt and pepper. In a large skillet add oil then brown chicken breast over medium high heat.
Remove from heat. Drain excess oil from Rao’s Homemade® Roasted Peppers with Golden Raisins and Pine Nuts and add to the skillet. Add 1 jar of Rao’s Homemade® Roasted Garlic Alfredo Sauce and all-purpose flour.
In a large mixing bowl, combine ricotta, and chopped spinach.
In a deep baking dish (9x13), place one layer of lasagna noodles with edges overlapping. Spread a layer of chicken and Alfredo mixture, and cover with mozzarella.
Add another layer of noodles.
Add a layer of spinach and ricotta mixture. Cover with mozzarella.
Continue to add alternating layers of chicken-Alfredo mixture and spinach-ricotta mixture with noodles.
Top with mozzarella and Rao’s Homemade® Roasted Garlic Alfredo Sauce
Bake uncovered 50 to 60 minutes until top is golden brown and bubbly.