PREP: 50 minutes BAKE: 1 hour 10 minutes
STAND: 15 minutes MAKES: 12 servings
- 3 Tbsp olive oil
- 2 eggs
- ½ cup finely chopped shallots
- ¾ cup finely shredded Parmesan cheese (3 oz)
- 4 cloves garlic, minced
- ½ cup chopped fresh basil
- ¾ tsp kosher salt
- ½ tsp freshly grated nutmeg
- 2 5-oz pkg fresh baby spinach
- 2 15-oz jars Alfredo sauce
- 1 lb. fresh cremini mushrooms, sliced
- 3 cups chopped cooked chicken
- ¼ tsp freshly ground black pepper
- 3 ½ cups shredded mozzarella cheese (14 oz)
- 12 to 16 dried lasagna noodles
- Fresh ground black pepper (optional)
- 1 15- to 16-oz carton whole-milk ricotta cheese
MAKE AHEAD
- Heat 1 Tbsp. of the olive oil in an extra-large skillet over medium heat. Add shallots and garlic; season with ¼ tsp of salt. Cook 1 minute or until softened, stirring frequently. Add spinach, a handful at a time, turning with tongs until wilted. Cook 2 minutes more or until most of the liquid evaporates. Transfer to a fine-mesh sieve. Press with the back of a spoon or rubber scraper to remove as much liquid as possible. Let it continue to drain while preparing mushrooms.
- Using the same skillet, heat the remaining 2 Tbsp. of olive oil over medium-high heat. Add mushrooms; season with the remaining 1 tsp. salt and the pepper. Cook 8 minutes or until the mushrooms are lightly browned on the edges and any excess liquid has evaporated, stirring occasionally. Remove from heat.
- Cook the noodles according to package directions; drain. Rinse with cold water; drain again.
- Meanwhile, place ricotta, eggs, 1 cup of the Parmesan, the basil and nutmeg in a food processor. Process 1 minute or until smooth, scraping the sides of the bowl as needed. Transfer to another bowl. Add spinach mixture to food processor; pulse to finely chop. Fold spinach into ricotta mixture.
- To assemble, spread ¼ cup of the Alfredo sauce in a greased 3-qt. rectangular baking dish. Arrange three or four of the cooked noodles lengthwise over sauce. Spread about 1 cup of the ricotta mixture over noodles. Scatter about 1 cup of the mushrooms and 1 cup of the chicken over the top. Top with about ¾ cup of Alfredo sauce and 1 cup of the mozzarella cheese. Repeat layers two or more times, starting and ending with the noodles. Spread remaining sauce over the top. Cover with plastic wrap. Store in the refrigerator up to 1 day.
WHEN READY TO SERVE
Remove plastic wrap and cover dish with nonstick foil. Let stand at room temperature 30 minutes before baking. Preheat oven to 375°F. Bake 40 minutes. Uncover and sprinkle with the remaining ½ cup Parmesan cheese and ½ cup mozzarella cheese. Bake 30 to 35 minutes more or until center is hot (160°F) and cheese is golden brown. Let stand 15 minutes before cutting. If you like, sprinkle with additional pepper.
A Note From Jen…
Yes, making lasagna is a labor of love! And when I told hubby Pat, and our visiting daughter Lindsey, that this new recipe was the featured dish for that night’s dinner, they weren’t as excited as I had anticipated. But, as we sat around my antique dining room table, with candles lit, and dug into the final presentation, there were immediate Ohhh’s and Ahhh’s, and everyone had seconds! That dish fed us for two more dinners, and it has moved to the top five dinner recipes on my list! Take the time, enjoy the experience! It will be well worth the effort when you hear Ohhh’s and Ahhh’s from your family and friends!
