Good Recipe

Hello All!!
It has been a while since I have posted anything. Not much has been going on.... nothing different than work, house, harvest season, and sleep.

I can't seem to get enough sleep these days. I am happily growing a baby inside me still (this week it is the size of a prune:) I am feeling pretty icky most of the day but it's worth it and I can't complain about it too much. I am about 10 weeks this week, so only a few more weeks until I am out of my first trimester. Crazy. I have been reading that in these next few weeks our baby will just grow so much. I can't wait. I am feeling a bit bigger, but probably not showing too much to the outside world. I'm looking forward to showing a bit more. Someday soon!

I had some sweet girls over this weekend. It is always fun to host. It's a lot of work but worth the sweet fellowship. It's not every day I get to use my china! Here is the lasagna recipe I made which I thought was good. It's very rich but had a lot of flavor.




Chicken and Spinach Alfredo Lasagna

INGREDIENTS:
1 (8 ounce) package lasagna noodles
3 cups heavy cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.76 ounce) can condensed cream of chicken soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded ( I bought one already done from the store)
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed ( I cooked before to get rid of extra moisture)
3 cups shredded mozzarella
cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.