Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Sausage Spinach Alfredo Lasagna
Chicken Lasagna with White Sauce
Chicken Fettuccini Alfredo
Fresh Spinach and Sun-Dried Tomato Lasagna
Spinach Lasagna III
MORE
Top Related Articles
Dried Pasta
Chicken & Broccoli Alfredo (Video)
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Making a Vegetarian Lasagna (Video)
Citrus Skillet Chicken & Rice (Video)
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Lunch Box: Chicken Pops
Related Collections
Canned Cream of Mushroom Soup
Canned Soup and Stock
Chicken Alfredo
Italian Chicken and Turkey
Italian Lasagna Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chicken and Spinach Alfredo Lasagna
SUBMITTED BY:
Sue
PHOTO BY:
M. Detres
"A different, yet wonderful twist on normal lasagna!"
RECIPE RATING:
Read Reviews
(164)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr 30 Min
READY IN
2 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 15, 2004 by THEEVOYS
X
Full Review
THEEVOYS
Jan. 15, 2004
Although this lasagna is pretty good, I was expecting better after all of the work I put into it. The blandness that others commented on may be because there isn't much salt called for in the recipe. I may try it again with alfredo sauce packets instead because this sauce still tastes like canned cream of mushroom soup to me, even though I followed the directions exactly. The final product was a little runny because, when you put the spinach in fresh and then bake it, it exudes a lot of water into the ricotta layer underneath. In order for this lasagna to be worth the effort, it needs a few changes. But it has potential.
Was this review helpful?
[
YES
]
18 users found this review helpful
Although this lasagna is pretty good, I was expecting better after all of the work I put into...
MORE
MORE
Reviewed on Jan. 24, 2006 by
sorashell
X
Full Review
sorashell
Jan. 24, 2006
I wish that I could give this just one more star for the sheer indifference it has to calories or fat content. Oh. My. Goodness. This was good. I was in a pinch for bringing a dish to a party and happened to have most of the ingredients for this so I pulled it together, and it's my new favorite recipe. I did substitute the cream for 2 cups half & half and one cup nonfat evaporated milk (ROFL, that makes it healthier, right?) and I used frozen spinich instead of fresh and I'm sure fresh would make it even better. I also used diced portobello mushrooms and plain ol' chicken breasts. Everyone ate this all gone and were fighting for the recipe. Thanks a ton (and you know where that ton came from ;)) *Edited to add~ I made this again and used fat free half and half and 98% fat free creame of mushroom soup, skim mozzarella and lowfat ricotta, and it tastes just as good as the original. I also omitted the mushrooms and used sundried tomotoes....yummy! Still a favorite recipe for special occassions around here. I've also found it's good to take it out after it's done and let it sit, covered, for a good thirty minutes to thicken up.
Was this review helpful?
[
YES
]
16 users found this review helpful
I wish that I could give this just one more star for the sheer indifference it has to calories...
MORE
MORE
Reviewed on Mar. 28, 2006 by
OJAGAJ
X
Full Review
OJAGAJ
Mar. 28, 2006
This is an excellent recipe. To overcome the issue with the volume of spinach (I used 1 - 6oz. bag of fresh baby spinach leaves which worked out to be the perfect amount without overwhelming the dish... or kids ~ nice green speckles here and there), I added the spinach to the skillet of sauteed veggies at the last moment before turning off the heat to slightly wilt the spinach. This way all of the prepared ingredients fit perfectly into the 9" x 13" dish without the oozing that I've read about in other reviews. I also used a whole medium sized onion and the whole 5oz. package of sliced mushrooms from the produce dept. This worked out perfectly for flavor, not to mention nothing wasted. The mushroom slices (as opposed to chopped) made it a lot easier for my little mushroom hater to pick them out. Allow the dish to rest at least 15 minutes after removing it from the oven to allow it to settle for easier cutting and serving. The sauce would be great as a base for other pasta dishes too. I will definitely use this recipe again and again. Thanks for posting it!
Was this review helpful?
[
YES
]
8 users found this review helpful
This is an excellent recipe. To overcome the issue with the volume of spinach (I used 1 -...
MORE
MORE
Reviewed on Nov. 11, 2003 by
Jodi
X
Full Review
Jodi
Nov. 11, 2003
I just finished making this and will eat it tomorrow. It looks like it will taste wonderful. One thing to note is the directions and usage of the ricotta. At one point it calls to use half, then the rest, then the remaining? Doesn't add up and I read the thing over and over but didn't catch that error until it called for the non-existant "remaining" ricotta. Oh well, it still looks very good and the way it smells it HAS to be great !
Was this review helpful?
[
YES
]
6 users found this review helpful
I just finished making this and will eat it tomorrow. It looks like it will taste wonderful....
MORE
MORE
Reviewed on Nov. 11, 2003 by BRAT GIRL
X
Full Review
BRAT GIRL
Nov. 11, 2003
This recipe is time comsuming, but worth it!!! I put it together the night before, then put it in the oven when my guests arrived. It came out great, there were seconds served all the way around!!! Dinner was a big hit!!!
Was this review helpful?
[
YES
]
6 users found this review helpful
This recipe is time comsuming, but worth it!!! I put it together the night before, then put...
MORE
MORE
Reviewed on Jan. 10, 2006 by
heetmiser
X
Full Review
heetmiser
Jan. 10, 2006
VERY good,This rich and cheesey dish is fantastic. I will use this simple alfrado sauce alone in the future (drop 1 can of cream of mush. and add 1 can of cream of chicken).The kids and wife could'nt stop raving, thanks.
Was this review helpful?
[
YES
]
5 users found this review helpful
VERY good,This rich and cheesey dish is fantastic. I will use this simple alfrado sauce alone...
MORE
MORE
Reviewed on Jan. 15, 2004 by CLH516
X
Full Review
CLH516
Jan. 15, 2004
Wow. A friend and I combined this with the "spinach and artichoke lasagna" recipe to tone down the richness. It was so delicious, we couldn't wait to eat leftovers! Combined with some tomato sauce, it is less heavy. It is a special occasion dinner for certain!
Was this review helpful?
[
YES
]
5 users found this review helpful
Wow. A friend and I combined this with the "spinach and artichoke lasagna" recipe to tone...
MORE
MORE
Reviewed on Nov. 11, 2003 by
meljoy1980
X
Full Review
meljoy1980
Nov. 11, 2003
This is going to be a much repeated recipe. It is absolutely amazing!!! It is a bit time consuming so I suggest having company over to enjoy what you spent so much time on. That way you know your time was worth it because everybody with rave about it.
Was this review helpful?
[
YES
]
5 users found this review helpful
This is going to be a much repeated recipe. It is absolutely amazing!!! It is a bit time...
MORE
MORE
Reviewed on Jan. 29, 2003 by LISASAMSON
X
Full Review
LISASAMSON
Jan. 29, 2003
I made this recipe for a large family gathering and everyone LOVED it! It is time consuming to make, but definitely worth the trouble. The finished product looks and tastes as though it came from a restaurant. Will put in my recipes for special occasions
Was this review helpful?
[
YES
]
5 users found this review helpful
I made this recipe for a large family gathering and everyone LOVED it! It is time consuming to...
MORE
MORE
Reviewed on Sep. 26, 2005 by Mary