° 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 oz ricotta cheese
° 3 cups mozzarella cheese, grated
° 2 tablespoons unsalted butter
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
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.
In the bottom of a sprayed 9×13 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.
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.