Winter provides us with many occasions to spend time with family and friends in large numbers. With this in mind, I wanted to provide you with a quick, easy, recipe that feeds a lot of people. This lasagna is great for large groups, or you can freeze left-overs and use them in a pinch to feed your family a good, nutritious meal in a hurry.

For those of you who have used my lasagna recipes in the past, you may recall that I have never been a fan of the higher priced “no boil” lasagna noodles as I felt they were a waste on money. Many brands have made significant changes to their recipes to improve the taste and performance of these “no boil” noodles. They have also reduced the price. Please note that I now recommend the use of Skinner brand no boil lasagna. After testing it several times, I have found that it provides a significant benefit. You may also be able to find a coupon for it that actually makes it cheaper than regular lasagna noodles.

Chef Tom’s Chicken & Spinach Lasagna

Shopping List / Ingredients:

• 2 lbs cooked grilled chicken strips (Louis Rich or Tyson)
• 1 16 oz bag Frozen chopped spinach (thawed)
• ½ lb sliced mushrooms
• 1 clove garlic
• ¼ cup olive oil
• 1 lb shredded mozzarella
• 4 ounces shredded parmesan
• 2 jars Classico Roasted Garlic Alfredo Sauce
• 1 15 ounce can Hunts Diced Tomatoes (drained)
• 1 pkg Skinner No Boil Lasagna

Directions:

• In large frying pan, Sauté sliced mushrooms & garlic in olive oil for 3-5 minutes.
• Add thawed spinach & cook an additional 5 minutes.
• Drain well in colander and return to Pan. Add 2 jars of alfredo sauce and one can of drained diced tomatoes. Simmer for 10 minutes.
• Add grilled chicken strips and simmer an additional 5 minutes.
• Spray 9 by 13 inch baking dish with pan spray. Cover bottom of pan with sauce and top with 3 pieces of lasagna noodles. Top with enough sauce mixture to totally cover noodles, then top with ¼ of mozzarella and parmesan mixture. Repeat this process 3 more times, using all the lasagna noodles. (You should have 4 layers.) Cover with saran wrap and aluminum foil.
• Bake in a 350 Degree oven for 30 minutes covered, then uncover and bake an additional 15 minutes uncovered, until cheese is lightly browned.
• Remove from oven and let sit for 30 minutes before slicing and serving.
• Makes 12-15 servings
• Enjoy!