Chicken and Vegetable Lasagna

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 (9 ounce) bag fresh spinach
• 1 (16 ounce) container ricotta cheese
• 2 large eggs
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 3 (16 ounce) jars alfredo sauce, divided
• 1 (9 ounce) boxoven-ready lasagna noodles
• 5 cups shredded mozzarella cheese, divided
• 3 cups shredded Fontina cheese, divided
• 1 (12 ounce) package broccoli florets, blanched and drained
• 1 rotisserie chicken, meat shredded

1. Preheat oven to 350 degrees.
2. Spray a 13X9" baking dish with cooking spray.
3. In a medium saucepan, heat olive oil over medium-high heat.
4. Add onion and garlic; cook, stirring often, for 6 minutes or until tender.
5. Add spinach, and cook, stirring frequently, until wilted.
6. Remove from heat, and let cool completely.
7. Squeeze excess liquid from spinach, and set aside.
8. In a medium bowl, whisk together ricotta and next 3 ingredients.
9. Spread 1/2 cup Alfredo sauce into prepared pan.
10. Top with a single layer of noodles.
11. Spread 3/4 cup ricotta mixture over noodles.
12. Top with 1 cup mozzarella, 1/2 cup Fontine, 1/3 spinach mixture, 1/3 broccoli, 1/3 chicken meat, a single layer of noodles, and 1 2/3 cups Alfredo sauce.
13. Repeat layers 2 times more.
14. Sprinkle with remaining 1 cup Fontina.
15. Cover with foil, and bake for 45 minutes.
16. Uncover, and bake 15 minutes more or until cheese is melted and slightly browned.
17. Let stand for 10 minutes before serving.
18. Garnish with fresh oregano, if desired.,.

olive oil, onion, garlic, fresh spinach, ricotta cheese, eggs, salt, ground black pepper, alfredo sauce, lasagna noodles, mozzarella cheese, fontina cheese, broccoli florets, rotisserie chicken

Taken from www.food.com/recipe/chicken-and-vegetable-lasagna-522418 (may not work)