This is another recipe that Miss V picked out of her YCA (Young Chefs Academy Binder). This recipe does call for you to make Tomato Basil Sauce, Creamy Alfredo Sauce and Fresh Pasta. Well I subbed jarred sauces and dried lasagna noodles. It says 6 but the filling makes alot, so you could probably make a couple more noodles.
1 (10oz) pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 pounds part skim ricotta cheese
1 pre cooked chicken breast, shredded
1 cup Romano Cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated (divided)
1/2 tsp salt
1/4 tsp pepper
1 tbs Italian parsley chopped
1 tsp fresh basil chopped
1 1/2 cups Tomato Basil Sauce
1 cup creamy Alfredo Sauce
1 recipe fresh pasta shaped into lasagna noodles, cooked and cut in half (or 6 dried noodles)
Preheat oven to 400 degrees.
In a large bowl, thoroughly combine spinach, ricotta, chicken, Romano Cheese, Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, salt, pepper, parsley and basil.
Pour 1 1/2 cups Tomato Basil Sauce evenly in a 13x9 baking dish. Evenly spoon about 1/3 cup chicken spinach mixture filling in the center of each lasagna noodle half. Fold ends over the filling overlapping the ends a small amount to form a filled tube. Place seam side down in prepared baking dish. Repeat making 12.
Top each with a dollop of Alfredo sauce. Evenly sprinkle with remaining Parmesan. Bake covered with foil for 20 minutes. Uncover and bake 10 more minutes until bubbly. Makes 6 servings.