*Ingredients:
°3 cups cooked and shredded chicken
°1 small onion, diced
°2 minced garlic cloves
°10 ounces of fresh spinach
°4 cups heavy cream
°15 lasagna noodles (pre-cooked or oven-ready)
°1 ½ tsp salt
°1 teaspoon black pepper
°1 ½ cups parmesan cheese, finely grated
°15 ounces of ricotta cheese
°3 c mozzarella cheese
°2 tablespoons unsalted butter
*Instructions
FIRST STEP:
Put 2 tablespoons of unsalted butter in a skillet over medium-high heat, add the onion and garlic. Sauté until translucent.
Add spinach and stir until spinach softens
SECOND STEP:
Add the 4 cups heavy cream, parmesan, salt and pepper, ricotta and chicken
When the cream simmers slightly, remove the pan from the heat, stir well and set aside.
THIRD STEP:
In the bottom of a sprayed 9x13 baking dish, lay a layer of sauce mixture and top with a layer of noodles, spread some topping mixture on top and sprinkle with mozzarella cheese.
Repeat step 5 until you run out of filling mixture or can't add another layer to the pan.
FOURTH STEP:
Cover with foil and bake in preheated 350* oven for 30 to 35 minutes.
Remove the foil and let sit under the low broil setting for two minutes to brown the top of the cheese.
Enjoy!
