MANGIA BENE PASTA

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CHICKEN ALFREDO LASAGNA

(Serves 6)

9 dry lasagna noodles

2 cups Alfredo Sauce

2 TB. olive oil

1/4 cup chopped onion

1 lb. ground chicken

1/4 tsp. black pepper

1 cup shredded fontina cheese

15 oz. ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry

1 cup shredded mozzarella cheese

1/2 cup dry bread crumbs

3 TB. melted butter

Cook lasagna noodles in boiling salted water for 10 minutes.  Drain and rinse.

Prepare Alfredo Sauce.

In a skillet over medium heat, sauté onion in oil for 5 minutes.

Add chicken and pepper to skillet and sauté until the chicken is no longer pink.

Remove skillet from heat and allow to cool slightly.  Stir into Alfredo sauce.

In a bowl, combine the fontina, ricotta, Parmesan, and egg.

Preheat oven to 350 degrees F.

Lightly grease a 13x9-inch baking dish.

Spread a thin layer of the sauce in the bottom of the dish.

Arrange 3 lasagna noodles lengthwise over the sauce.

Layer one-third each of the cheese mixture, spinach, and sauce over the noodles.

Repeat layers 2 more times.

Sprinkle the top with the mozzarella cheese.

Combine the breadcrumbs with the melted butter.  Spread crumbs over top.

Cover with foil and bake for 40 minutes.

Remove the foil and bake an additional 10 minutes or until crumbs are golden brown.

Let stand 10 minutes before serving.

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