Monday's meal

We love pasta. But sometimes I get tired of a red sauce and want something a bit different. Here's a yummy change of pace to tempt your palate. Oh, and you might notice I don't precook my noodles, but if you prefer you can cook yours according to the package.


White Chicken Lasagna


1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
4 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
1 (16 oz) ricotta cheese
1 small onion, minced
2 garlic cloves, minced
1 tbsp of olive oil
salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Cook spinach according to package directions; drain. In a skillet over medium heat cook onions and garlic until softened. In a medium bowl, combine chicken, onions, garlic and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, Parmesan cheese and drained, cooked spinach, and stir.
In a 9 x 13 casserole, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Cover tightly with foil, bake for approximately 50-60, until beginning to bubble, remove foil and bake uncovered for 10 more minutes, until the cheese on top is melted and bubbly.