Ingredients

• 3 Skinless, boneless chicken breast halves
• 1 Box Lasagna Noodles
• 1 Large container cream cheese, softened
• 1 small container ricotta cheese
• 4 cups mozzarella cheese
• 2 jars spaghetti sauce (or homemade equivalent)
• 1 bag or bunch fresh spinach
• 1 container sliced mushrooms
• Salt and pepper, garlic and dried (or chopped fresh) Italian spices

Directions

1. Cook lasagna noodles until al dente

2. poach chicken and shred (or dice)

3. preheat oven to 350°

4. Mix cream cheese, ricotta cheese, 2 cups mozzarella cheese, shredded chicken and seasonings in a large bowl.

5. Cover bottom of 13×9 pan (or lasagna pan) liberally with sauce, then noodles, chicken mixture, spinach (remember the spinach will shrink A LOT, so be generous) mushrooms, cheese and then sauce…repeat for each layer. Top layer should be noodles, sauce and remaining mozzarella. Layers tend to get quite thick, you can gently press each layer down to make more room!!

6. Cover and cook 45 minutes, remove foil and cook for 15 minutes or until cheese is brown and bubbly!

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