Chicken alfredo lasagna


°3 cups cooked and shredded chicken
°1 small onion cut into cubes
°2 cloves minced garlic
°10 ounces fresh spinach
°4 cups heavy cream
°15 lasagna noodles (cooked or oven-ready)
°1 teaspoon salt
°1 teaspoon black pepper
°1 1/2 cups finely grated Parmesan cheese
°15 ounces ricotta cheese
°3 c mozzarella cheese
°2 tsp unsalted butter

* Methods :

The 1 step:
Put 2 tablespoons of unsalted butter in a hot skillet over medium heat, add onions and garlic. Fry until translucent.
Add spinach and stir until spinach wilts
The second step:
Adding 4 c heavy cream, Parmesan cheese, salt, pepper, ricotta cheese, also chicken
While cream reaches  slight boil, removing pan from heat, stir well, also set it to side.
Third step:
In the bottom of a 9 x 13 baking tray, pour a layer of sauce mixture and cover with layer of noodles, spreading some of filling blending on it also sprinkling with mozzarella cheese. 
Repeat step 5 to you come out of filling mixture, or you can no longer adding layer in pan.
The fourth step:
Cover with aluminum foil and bake in a preheated 350* oven for 30 to 35 minutes.
Remove the aluminum foil and leave on the low grill setting for 2 minutes to brown the top of the cheese.