1 16 oz. pkg lasagna noodles
1 10 oz. pkg frozen, chopped, spinach
3 boneless chicken breast halves, cooked and diced
2 16 oz. jars Alfredo pasta sauce
4 C shredded mozzarella cheese
2 pints ricotta cheese
salt and ground black pepper, to taste
Preheat oven to 350 F degrees.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes,
or until al dente. Drain.
Cook spinach according to package directions. Drain.
In a medium bowl, combine chicken and one jar of Alfredo sauce. Stir together.
In a separate bowl, combine ricotta and drained, cooked spinach. Stir to combine.
In a 9x13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo mixture over noodle layer. Spread evenly.
Sprinkle 1 C 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 C of mozzarella over sauce. Add another noodle layer and top with remaining 1/2 jar of Alfredo sauce.
Cover with remaining mozzarella.
Add salt and pepper to taste.
Bake 50 to 60 minutes, or until top is golden brown and bubbly.