2.02.2010

Artichoke & Spinach Alfredo Chicken Lasagna

Jar of Alfredo sauce (I use 1 1/2 jars)
3 cups cooked, shredded chicken
14.5 oz artichoke hearts, drained and chopped
1 tsp garlic powder
3 cups shredded mozzarella cheese
4 oz crumbled feta cheese
10 prepared lasagna noodles
2 cups packed raw baby spinach leaves

Combine chicken and next 4 ingredients. Spread small amount of alfredo sauce in bottom of 9x13 pan. Top sauce with 5 noodles, 1 cup of spinach leaves, 1/2 chicken mixture, and 1/2 remaining alfredo sauce. Repeat layers. Bake at 350 covered with foil for 45-50 minutes. uncover and bake an additional 10-15 minutes.