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This recipe is so good, a wonderful spin on the classic lasagna!  It is a mix between chicken alfredo and lasagna, what couldn’t be amazing about that?  This recipe is a great make ahead meal and bakes in 45 minutes once dinner time rolls around.  I love recipes I can prepare on my time schedule and not necessarily just before dinner time (we all know that is a crazy time of day when you have young kids!)

I am excited to share this recipe because, once again, it is one grandma’s, but this was one of her staples, I had it dozens of times growing up, but never made it myself until recently.  It was fun making changes and adding flavor to make it even better than it was as a kid (no offense Grandma, but I had to put my spin on it!)

This recipe uses diced cooked chicken, so it is a great one to make when you have leftover chicken or have bought one of those pre roasted chickens from costco.  It calls for frozen spinach, but I have used fresh too, just give it a quick steam before putting it in the lasagna, to get some of the moisture out.  Last tip, using those “no boil” lasagna noodles saves you a lot of time when making this dish so don’t forget, by the no boil noodles!

Happy cooking, I hope you enjoy your time in the kitchen!

  • 1/2 cup butter
  • 1/2 onion, diced
  • 6 garlic cloves, minced or pressed
  • 8 ounces of mushrooms, sliced
  • 1 tsp. Italian seasoning
  • 1/2 tsp. dried basil
  • dash cayenne
  • 1/2 cup flour
  • salt and pepper to taste
  • 3 cups chicken broth
  • 2 1/2 cups chicken, cooked and diced
  • 1 pound (2 cups) cottage cheese
  • 1 eggs, slightly beaten
  • 1/2 pound lasagna noodles, no boil type
  • 2 10oz. packages frozen spinach, thawed and drained
  • 2 cups mozzarella cheese
  • 1/2 cup parmesan cheese

Chicken and Spinach Alfredo Lasagna

Preheat the oven to 375 degrees and grease a 9×13 inch pan, set aside.

Melt the butter over medium heat in a medium sauce pan.  Stir in the onion, garlic, and mushrooms.  Saute for 3-5 minutes.  Mix in the Italian seasoning, dried basil, and cayenne, followed by the flour.  Once the flour is incorporated mix in the chicken broth and cook until the mixture thickens and comes to a boil.  Stir in the chicken and remove from heat.  Taste and adjust salt and pepper as desired.  In a small bowl combine the cottage cheese and beaten egg .

Place a 1/3 of the chicken mixture on the bottom of the 9×13 inch pan.  Top with half the noodles, then half the cottage cheese mixture, 1 package of the spinach, and finally the mozzarella cheese.  Repeat this pattern again, ending with the last 1/3 of the chicken mixture.  Top with the parmesan cheese.

Bake for 45 minutes, or until the top is lightly browned and the noodles are cooked.

Enjoy with bread and a nice green salad.