Servings: 12
Prep Time: 30 Min.
Cook Time: 1 Hr.

+ 1 (16 oz.) pkg. lasagna noodles
+ 1 (10 oz.) pkg. frozen chopped spinach
+ 3 cooked, boneless skinless chicken breast halves, diced
+ 32 oz. Classico® Creamy Alfredo Pasta Sauce
+ 4 c. shredded mozzarella cheese
+ 2 pt. ricotta cheese
+ salt and pepper to taste

1. Preheat oven to 350°F (175°C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 min. or until al dente; drain. Cook spinach according to package directions; drain.
2. In a medium bowl, combine chicken and half a jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
3. In a 9"x13" baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 c. of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour the remaining half jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 c. of mozzarella and salt and pepper to taste. Bake 50 to 60 min., until top is brown and bubbly.

* You may also use two 16-oz jars of Alfredo sauce; use one whole jar for the chicken mixture and one whole jar to layer over the spinach layer.