LASAGNA ALFREDO

Steps:

• Add butter, and olive oil, to 12-inch skillet & sauté chicken breasts till nicely browned on both sides but not overcooked, set aside to cool. reserve pan juices. Add garlic, mushrooms & onions to pan & sauté until just softened. Set aside. . When chicken has cooled, cut into slices about ¼ inch thick Defrost spinach, drain thoroughly. Set aside Boil lasagna noodles in salted water until al dente to the taste, Drain & rinse with cool water Separate noodles, set aside flat to prevent sticking. Prepare alfredo sauce per package directions & keep on low burner stirring frequently. Assembly: Using a large lasagna pan, (12 ½ x 10 ½ preferably pyrex) coat bottom of pan with alfredo sauce till fully covered. Top with one layer of lasagna noodles; add sliced chicken to cover the layer of lasagna. Add sliced mushrooms &onions to cover chicken. sprinkle tarragon on top. Layer lasagna noodles on top of mushroom/onions & spread additional alfredo sauce over noodles to cover. Layer noodles with drained uncooked spinach &cream cheese slices. Layer with noodles & spread alfredo sauce to cover. Layer prosciutto slices on lasagna & sprinkle with parmesan or asiago cheese and basil.. repeat noodles & any unused sauce as before, then sprinkle with shredded mozzarella cheese. Bake covered for 30 minutes at 350. uncover & bake for 15 minutes until cheese is lightly browned. Cool for 5 minutes.