Pesto Alfredo Lasagna

• 1 package Lasagna Noodles
• 1 ounce, weight Frozen Spinach, Thawed And Drained
• 2 jars Alfredo Sauce
• 1 container Pesto, More Or Less To Taste
• 2 pieces Chicken Breasts, Cooked And Diced
• 2 pints Ricotta Cheese
• 4 cups Grated Mozzarella Cheese
• 1 dash Salt And Pepper

1. Preheat oven to 350degs.
2. If using regular noodles, cook in salted water until al dente.
3. If using oven-ready, lay first layer in pan.
4. Cook spinach according to package directions, drain well.
5. Pour each jar of Alfredo sauce into separate bowls, and divide pesto into each bowl.
6. Mix well.
7. Add the chicken into one of the bowls.
8. Mix together the ricotta cheese and spinach.
9. If using oven ready noodles, add about 3/4 cups of water to the Alfredo/chicken mixture.
10. In your 9x13 pan, layer your noodles, then all of the chicken/Alfredo mixture.
11. Sprinkle 1 cup of cheese over it.
12. Layer noodles, then spinach/ricotta mixture.
13. Pour half of the second bowl of Alfredo over this, then another cup of cheese.
14. One more layer of noodles, the rest of the Alfredo sauce, then the rest of the cheese.
15. Bake for 50-60 minutes, until bubbly and brown.
16. Yum!

lasagna noodles, alfredo sauce, chicken breasts, ricotta cheese, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/main-courses/pesto-alfredo-lasagna/ (may not work)