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 Alfredo sauce 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.