9 dry whole wheat lasagna noodles
2 cups Alfredo Sauce
2 tablespoons olive oil
1/4 cup chopped onion
1 pound ground chicken
1/4 teaspoon black pepper
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg
1 (10 ounce) pkg fresh spinach
1 cup shredded mozzarella cheese
1/2 cup Panko crumbs
3 tablespoons olive oil
1/2 cup unsalted butter
1-1/2 cups Parmesan cheese, grated
1 cup heavy cream
1/4 cup chopped parsley
Cook lasagna noodles in boiling salted water for 7-9 minutes. Drain and rinse.
To prepare the Alfredo Sauce:
In a saucepan, melt the butter. Gradually, stir in the cheese until smooth.
Add cream. Continue heating, just to a boil. Remove from heat. Add parsley.
In a skillet over medium heat, sauté onion in oil for 3-4 minutes. Add chicken
and pepper to skillet and sauté until the chicken is no longer pink. Add
Alfredo Sauce to skillet and cook 2-3 minutes to combine flavors and slightly
thickened. Remove skillet from heat and allow to cool slightly.
In a bowl, combine the ricotta, Parmesan, egg, and nutmeg. Place half of the
spinach in a large dry skillet over medium heat. Cook until wilted and transfer
to a clean towel to cool. Repeat with remaining spinach.
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-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. Cover with foil and bake for 35
While the lasagna is baking:
Place the Panko crumbs and 3 tablespoons oil in a small skillet. Stir over
medium heat until the crumbs turn golden brown. Remove from heat. Remove
the foil from the lasagna and sprinkle the crumbs over the top. Bake
uncovered for 10 more minutes. Let stand 10 minutes before serving.
Lasagna layered with chicken, spinach, and ricotta, is baked with Alfredo Sauce
and mozzarella and topped with crunchy Panko breadcrumbs.