I'm back with a vengeance, so hear goes:

Lasagna Alfredo with Chicken and Spinach

Alfredo Sauce
3-4 cloves garlic, finely chopped
1 T olive oil
1/4 C unsalted butter
1 qt heavy cream
1 1/2 C grated parmigiano/reggiano

Pasta
1 lb lasagna pasta

Ricotta filling
1 1/2 lbs ricotta
4 eggs
2 C parmesan
1/2 bunch Italian parsley, chopped fine
1 tsp dried oregano
2 tsp dried basil
1/2 tsp black pepper
1 tsp salt, or to taste
10 oz frozen spinach, thawed & squeezed dry

Other fillings
2 C cooked chicken, white & dark meat
1/2 large red onion, cut into thin strips & sauteed until
tender
1 lb shredded mozzarella

To make sauce:
Saute chopped garlic in olive oil over med. heat until
soft & translucent: don't scorch. Add butter and cream. Heat until mixture bubbles & starts to foam; don't let it boil over. Cook for 8 minutes to reduce sauce somewhat.
Add Parmigiano-Reggiano. Whisk until smooth. Cook
for 10 min. over low heat whisking often. Set aside.

To cook lasagna:
Prepare lasagna pasta according to package
directions. Set aside

To make ricotta filling:
Mix ricotta, eggs, parmesan, parsley, oregano, basil,
salt, petter & squeezed spinach. Set aside.

To assemble lasagna: Brush olive oil on bottom &
sides of 9 x 13 inl. pan. Ladle small amount of sauce
on bottom. Add layer of pasta. Scoop in a third of
ricotta mixture. Layer with a fourth of the mozzarella,
1/2 C suace, another layer of pasta, 1 C of chicken
and scattering of onion. Repeat layers twice, until all
filling is used. Over top layer, ladle remaining sauce &
sprinkle with cheese.

To bake lasagna:
Tent with foil. Place on a baking sheet. Bake in 350
deg. F for 35 to 50 min. or until puffed & slightly
golden.

This recipe is courtesy of my favorite caterer,
Francesa's Catering.