Serves 9-12
Ingredients
- 2 boxes no boil lasagna noodles
- 5 medium zucchini
- 1 bag of spinach
- 4 cups of chicken boiled and shredded
- 1 can of alfredo sauce
- 1 16 oz tub of ricotta cheese
- 1 small bag of shredded mozzarella cheese
Directions
Pre heat oven to 375*f. Spray a 13Ã9 baking dish with non stick cooking spray. Boil about 3-5 boneless skinless chicken breast in a pot until tender enough to shred. Drain chicken from water and set aside. Cut the zucchini into thin slices. Put the zucchini and bag of spinach into a sauce pan and sauté until tender. Drain excess water. Mix the alfredo sauce and ricotta cheese together in a bowl. Put a small layer of the sauce mix in the bottom of your baking dish. Then put a layer of no boil noodles. Then a layer of the spinach and zucchini. Another layer of noodles. Then a layer of chicken with sauce mix. Continue to layer until ingredients are gone or until you reach the top of the dish. Cover with aluminum foil and bake for 45 minutes or until noodles are tender. Remove dish from oven and top off with shredded mozzarella cheese. Return to oven and bake for an extra 5 minutes. Remove and let cool for 10-15 mins