Ingredients:

  • 450g shredded cooked chicken breast
  • 28g unsalted butter
  • 15g garlic, minced
  • 425g Alfredo sauce
  • 120ml heavy cream
  • 425g ricotta cheese
  • 280g fresh baby spinach, sautéed and squeezed dry
  • 1 large egg, lightly beaten
  • 3g nutmeg
  • 100g grated Parmesan cheese
  • 300g no-boil lasagna noodles
  • 340g shredded mozzarella cheese
  • Fresh parsley for garnish

Instructions:

  1. Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant and translucent.
  2. Stir in the jarred Alfredo sauce and heavy cream, bringing the mixture to a gentle simmer.
  3. Fold in the shredded chicken and stir until thoroughly coated and the sauce is bubbling slightly, then remove from heat.
  4. In a medium bowl, whisk together the ricotta cheese, beaten egg, and nutmeg until smooth.
  5. Fold the squeezed-dry spinach and 50g of Parmesan cheese into the ricotta mixture until evenly distributed.
  6. Spread a thin layer of the creamy chicken sauce at the bottom of a 9x13 inch baking dish to prevent sticking.
  7. Arrange 3-4 no-boil noodles on top and spread 1/3 of the ricotta-spinach mixture over the noodles.
  8. Continue layering chicken sauce, noodles, and ricotta-spinach mixture until all ingredients are used.
  9. Top the final layer with shredded mozzarella and the remaining Parmesan cheese.
  10. Bake for 75 minutes until the cheese is golden brown and bubbling. Garnish with fresh parsley before serving.