A delightful twist on the classic lasagna, featuring creamy chicken and spinach layers.
Melt the butter in a large skillet over medium heat and sauté the onion and mushrooms until softened.
Ensure the mushrooms release their moisture and it evaporates for a concentrated flavor.
Stir in the Alfredo sauce, pimentos, white wine, tarragon, and basil. Simmer for 5 minutes.
Simmering helps meld the flavors together.
Drain the spinach thoroughly using paper towels to remove excess moisture.
Press firmly to ensure the spinach is as dry as possible.
In a mixing bowl, combine the spinach, ricotta cheese, Parmesan cheese, and egg until well mixed.
Mix until the ingredients are evenly distributed.
Spray a baking dish with non-stick spray and layer 3 lasagna noodles at the bottom.
Ensure the noodles cover the bottom evenly.
Spread half of the sauce over the noodles, followed by half of the spinach mixture and half of the chicken. Sprinkle with 1 cup of cheddar cheese.
Spread each layer evenly for consistent flavor.
Repeat the layers with the remaining ingredients, finishing with a layer of noodles and reserved sauce.
Reserve some sauce for the top layer to keep the noodles moist.
Cover the dish with foil and bake at 350°F for 45 minutes.
Covering the dish prevents the top from drying out.
Remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for 5 minutes.
Bake just until the cheese melts for a gooey topping.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set for easier slicing.
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