Winter White Lasagna

Winter white lasagne can be made ahead for an easy weeknight meal. Simply follow the recipe instructions but don't bake the lasagne. Cover it tightly and place it in the freezer for up to three months. Feeding unexpected guests will no longer be a problem.

Winter White Lasagne

Vermilion Lane C.H.E.F. ~ Half & Half

Ingredients:

· 4 cups boneless, skinless, cooked chicken breasts chopped (leftover rotissiere or baked chicken works great)

· 2 (8 ounce) jars alfredo sauce

. 1 cup half and half

· 2 (16 ounce) packages no-boil lasagna noodles

· 6 cups shredded Italian cheese blend

· 1 (8 ounce) package fresh baby portabella mushrooms

· 2 cups frozen spinach (drained, pressed in paper towels to remove excess water)

. 1/2 medium onion (shredded with box grater)

. 2 cloves minced garlic (separated)

. 1 tablespoon oregano seasoning

. 1/2 cup finely chopped parsley

. 3 tablespoons olive oil

Directions:

Preheat oven to 350 degrees F.

In a large skillet, heat oil to medium. Carefully add mushroom and saute undisturbed for 8 minutes then turn and saute another 5 minutes.

Add shredded onions and saute for approximately 5 minutes.

Add spinach, 1 minced clove of garlic, parsley and oregano to mushroom mixture, stir, add salt and pepper to taste and heat until warm.

Warm alfredo sauce in a large saucepan then add half and half, 1 clove of minced garlic and stir until combined.

Now it's time to assemble your dish - Spoon 1 cup full sauce into lasagne dish, place 3 or 4 lasagna noodles on top, followed by 1/3 of the chicken mix, 1/3 of cheese mixture, 1/3 of the mushrooms, onions and spinach.

Repeat with sauce, noodles, chicken, cheese and veggies two more times.

Top with remaining cheese and cover with foil. (Freeze uncooked lasagne up to four months. Increase cooking time to 1 hour, covered, for frozen lasagne.)

Bake for 30 minutes and remove foil.

Bake uncovered for 5-10 minutes or until golden brown

Remove from oven and let cool for at least 15 minutes before cutting.