Spinach and artichokes cooked in Alfredo sauce are layered with lasagna noodles and mozzarella cheese. Chicken and mushrooms can be added to make this lasagna more filling. A great twist on traditional lasagna and a great way to celebrate National Lasagna Day!
A 10 oz box of frozen spinach was used; I can’t find a 9oz box. 12 noodles in total were used, 4 per layer; three noodles weren’t enough to cover the pan. Gently cut the fourth noodle with kitchen shears to fit the pan. I say gently, since they are uncooked, you don’t want them to completely crack and break. Whole wheat lasagna noodles were substituted for traditional noodles. I added chicken and mushrooms to this recipe to make it a more filling meal. Chicken and fresh mushrooms were cooked in a sprayed skillet with Italian seasoning sprinkled on the chicken. Cook the chicken about 3 minutes per side. If the chicken is not fully cooked, don’t worry, the chicken will cook more in the oven. Remove the chicken from the pan and shred or cut into bite size pieces then return the chicken to the pan. Then I continue with the beginning of the recipe.