Chicken Alfredo Lasagne

• 34 lb butter
• 5 cups half-and-half
• 4 cups grated parmesan cheese
• 3 garlic cloves
• 13 cup cornstarch
• 4 large chicken breasts
• 1 lb lasagna noodle
• 1 lb ricotta cheese
• 1 lb mozzarella cheese
• 4 cups fresh spinach

1. Bake the chicken breasts until done all the way through, I used frozen breasts and it took about 45 minutes at 400 degrees.
2. Start the Lasagne noodles to boiling.
3. Combine in a large saucepan the butter and 4 cups of the half and half, bring almost to a boil then add the Parmesan cheese and garlic.
4. Mix 1 cup of half and half with the corn starch and blend well.
5. Add the corn starch mixture to sauce pan and stir constantly until the cheese is melted the sauce has thickened.
6. Remove from heat.
7. Drain the lasagne noodles when they are tender.
8. Dice the chicken into 1" cubes.
9. Spray a 9x13 pan with cooking oil and then lay down one layer of noodles,
10. 1/3 of the chicken, mozzarella, ricotta, spinach and 1/4 of the sauce.
11. repeat 3 times.
12. put a final layer of noodles on top and cover with the remaining sauce.
13. cover with aluminum foil.
14. At this point you can put in the refrigerator for cooking the next day.
15. When ready, preheat oven to 375 and bake for 1 hour.
16. Let it cool a little then cut into squares and serve.

butter, parmesan cheese, garlic, cornstarch, chicken breasts, lasagna noodle, ricotta cheese, mozzarella cheese, fresh spinach

Taken from www.food.com/recipe/chicken-alfredo-lasagne-298415 (may not work)