Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe