Because I liked the ingredients in this recipe, I decided to give it a try, but modified it to make it easier to make. This is what I did and it turned out great: Instead of lasagna noodles, I used a lb. of rotini. (I HATE cooking lasagna noodles, don't ask me why). I cooked the pasta while the chicken was boiling. I used 4 boneless skinless chicken breasts and chopped them up when they were done boiling. At the same time the pasta and chicken were cooking, I defrosted the spinach in the microwave and pressed all the moisture out of it. I mixed the chicken, pasta, and spinach all together in the pasta pot after I drained off the pasta. I seasoned it with the oregano, a little basil, salt, and pepper. I made the cheese sauce as directed and added a little nutmeg to the sauce when it was done. If you have one of those little choppers, I highly recommend using it to finely mince your onions and garlic. Then, I added two eggs to the ricotta cheese along with a little bit of parmesan cheese, about 1/4 cup. To assemble this recipe, I layered pasta mixture, ricotta, and cheese sauce in that order ending up with cheese sauce. I then covered the top with mozzarella cheese and sprinkled on a bit of parmesan, popped it into the oven and baked it for 35 minutes. This way is much easier for my kiddos to eat and I feel the ingredients blend together better this way. It all fit very nicely in a 9x13 pan. We will definately be making this again. The taste was awesome! The o
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Because I liked the ingredients in this recipe, I decided to give it a try, but modified it to...