Lasagna Alfredo

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Cook spinach according to package directions; drain.

In a medium bowl, combine chicken and one jar of , stir together.

In a separate bowl, combine ricotta and drained, cooked spinach, and stir.

In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping.

Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly.

Sprinkle 1 cup of shredded mozzarella over chicken mixture.

Top with another layer of noodles.

Spread spinach mixture evenly over noodles.

Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly.

Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.

Bake 50 to 60 minutes, until top is brown and bubbly.