Spinach & artichoke chicken lasagna

• 1 box oven ready lasagna noodles
• 1/2 sweet onion, chopped
• 4 clove chopped garlic
• 1 packages frozen chopped spinach, thawed and drained
• 1 can artichoke hearts, drained & chopped
• 2 cup ricotta cheese
• 2 1/2 cup cooked & shredded chicken
• 4 cup or about 1 and 1/2 jars of alfredo sauce. This is approximate as I used homemade alfredo sauce, but feel free to use a jarred one if you prefer
• 2 tbsp chopped parsley
• 2 cup mozzarella cheese

1. Preheat oven to 350
2. Mix together onions, spinach, garlic, artichokes & ricotta cheese in a bowl.
3. Add cooked chicken and stir until well combined.
4. Put thin layer of sauce on bottom of lasagna pan.
5. Layer noodles, chicken mixture, sauce and mozz cheese.
6. Repeat.
7. Top the last layer of noodles with remaining sauce and mozz cheese.
8. Cover with foil.
9. Cook in oven for 45 min.
10. Remove foil.
11. Top with chopped parsley and put back in oven for another 10 minutes.

lasagna noodles, sweet onion, garlic, hearts, ricotta cheese, chicken, alfredo sauce, parsley, mozzarella cheese

Taken from cookpad.com/us/recipes/347780-spinach-artichoke-chicken-lasagna (may not work)