Ingredients:
12-15 Lasagna pan
2 tablespoons salted oil
4 cloves of garlic, minced
1 small onion, finely chopped
300 ml fresh baby spinach
4 cups Heavy
1 1/2 :
Preheat the oven to 350°F and grease a 9 x 12-inch baking pan with oil or nonstick spray. Put aside.
Prepare the no-bake lasagna pan in a separate 9×13 pan or other tall, shallow pan. Pour hot water over the pan until it overflows and let it cook while you prepare the rest of the lasagna. Let it sit for at least 30 minutes, turning your hands occasionally to prevent hardening.
Heat a large frying pan over high heat. Add the oil and then the onion. Cook until onion softens, 10 minutes. Add the garlic and cook for another 2 minutes.
Stir in the spinach and cook briefly until the spinach starts to shrink.
Add heavy oil, base, salt and pepper. Bring to a boil and stir in Parmesan and ricotta until melted. Stir in the chicken and remove from the heat. . Place a layer of noodles on top of the sauce.
Add one-third of the Alfredo mixture over the noodles, followed by one-third of the mozzarella cheese. Repeat layers until you have used all ingredients; Mozzarella must be of the highest quality.
Cover the bowl with foil and bake for 45 minutes, covered with brown cheese for 2-3 minutes if desired.
Rest for 10 minutes before working out. Spray with fresh oil if necessary. To enjoy!