Ingredients

• 1 Tablespoon olive oil
• 1 pound ground chicken breast
• 1 cup refrigerated prechopped onion
• 1 (8 ounce) package presliced cremini mushrooms
• 1/2 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon salt
• 8 ounces preshredded part-skim mozzarella cheese (about 2 cups), divided
• 1 cup part-skim ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 1/4 cups light creamy Alfredo Sauce
• 9 no-boil lasagna noodles
• Cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Spoon chicken into a large bowl.
3. Add onion and mushrooms to pan; cook 6 minutes or until tender. Add to chicken in bowl. Stir in 1/4 teaspoon pepper and salt.
4. Combine 4 ounces mozzarella cheese, ricotta cheese, spinach, and 1/4 teaspoon pepper in a medium bowl.
5. Spread 1/4 cup Alfredo sauce in the bottom of a 13x9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over Alfredo sauce; top with half of chicken mixture, half of spinach mixture, and 2/3 cup Alfredo sauce. Repeat layers, ending with noodles. Spread remaining Alfredo sauce over noodles. Sprinkle with 4 ounces mozzarella cheese. Cover with foil.
6. Bake at 350 degrees for 30 minutes. Remove foil, and bake an additional 15 minutes or until noodles are done. Let stand 5 minutes.

Notes

https://www.mommysroadtohealth.com/chicken-alfredo-lasagna/