Chicken Cordon Blue Lasagna

Another yummy recipe from (life as a lofthouse blog). When I saw this I knew I had to make it soon. This was way better than the Spinach Alfredo recipe I posted a few days ago. This was cheesy and so good! It called for 2 eggs, but the dessert I made the other day used up all but one of my eggs and I haven't been to the store. My neighbor didn't get home until I was in the middle of making it so I was short an egg. I also didn't use the full 15 oz of Ricotta only because I don't care for it much. I used probably 3/4 of a container. Anyway, super good. The picture does not do it justice, I promise it's way better than it looks.

CHICKEN CORDON BLEU LASAGNA
Recipe By: Pillsbury

2 eggs
1 container (15 oz) Ricotta cheese
1 cup Cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped, fresh Parsley
2 cups diced, cooked Ham
2 cups diced, cooked Chicken
1/4 teaspoon Garlic powder
1 jar (16 oz) creamy garlic Alfredo sauce
6 uncooked (oven ready) Lasagna noodles
2 cups shredded Mozzarella cheese
1 cup shredded Swiss cheese
2 tablespoons chopped, fresh Parsley

Heat oven to 350 degrees. In a medium bowl beat eggs. Stir in ricotta, cottage and Parmesan cheeses and 1/4 cup parsley, set aside.

In another medium bowl, mix together chicken, ham, garlic powder and Alfredo sauce. In an ungreased 9x13 glass baking dish, spread about 1/2 cup of chicken mixture.

Top chicken mixture with 3 uncooked noodles, half of the cheese mixture, half the remaining chicken mixture and half each of the mozzarella and Swiss cheeses. Repeat layer starting with noodles again and ending with Swiss cheese. Cover tightly with foil.

Bake for 1 hour. Let stand 10-15 minutes, then sprinkle with 2 tablespoons of parsley before slicing and serving!

Spinach Alfredo Lasagna

If you are looking for a low calorie recipe, this is probably not the best. It's filled with loads of cheese. It didn't turn out as good as I was hoping for, but it was yummy and I will make it again.

From Allrecipes.com
Ingredients
1 (16 ounce) package lasagna noodles (I cooked the whole box and ended up throwing a bunch away. I think I used 12 noodles.
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese ( I had to google that because I didn't know how much 2 pints was, turns out it's 32 oz. I used that much and I think it had to much ricotta cheese so would use less than that)
salt and pepper to taste
Directions
1.Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. Cook spinach according to package directions; drain.
2.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.
3.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 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.