# What You Need:
→ Proteins
01 - 3 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 12 lasagna noodles, regular or oven-ready
→ Vegetables
03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 medium onion, finely diced
05 - 3 cloves garlic, minced
→ Sauces & Dairy
06 - 4 cups Alfredo sauce, store-bought or homemade
07 - 2 cups whole milk ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1 large egg
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chopped spinach and cook for approximately 2 minutes until completely wilted. Remove from heat and allow to cool slightly.
05 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese, dried Italian herbs, salt, and black pepper. Fold in the cooled spinach mixture until well incorporated.
06 - Spread 0.5 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.
07 - Arrange 4 lasagna noodles over the sauce layer, overlapping slightly if necessary.
08 - Spread half of the ricotta-spinach mixture over the noodles in an even layer. Distribute half of the cooked chicken over the cheese mixture.
09 - Drizzle 1 cup of Alfredo sauce over the chicken layer. Sprinkle 2/3 cup of shredded mozzarella cheese over the sauce.
10 - Arrange 4 additional lasagna noodles over the cheese layer.
11 - Spread the remaining ricotta-spinach mixture over the noodles. Distribute the remaining cooked chicken on top.
12 - Drizzle 1 cup of Alfredo sauce over the chicken. Sprinkle 2/3 cup of shredded mozzarella cheese over the sauce.
13 - Arrange the final 4 lasagna noodles over the cheese layer. Pour the remaining Alfredo sauce evenly over the top noodles.
14 - Sprinkle the remaining mozzarella cheese and reserved Parmesan cheese over the final layer.
15 - Cover the baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
16 - Remove the foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown.
17 - Remove from oven and allow lasagna to rest for 10-15 minutes before slicing. This helps the layers set and makes portioning easier.
18 - Divide into 8 equal portions and garnish each serving with fresh chopped parsley if desired.
