Louisiana's Finest White Lasagna | Cooking Professionally

Ingredients

• 1 1/2 pounds chicken breasts, boneless and skinless, cut into 1/2-inch pieces
• 1 (16-ounce) package andouille sausage, cut into 1/4-inch pieces
• 1 red bell pepper, chopped
• 1 cup onion, chopped
• 1 (15-ounce) package ricotta cheese
• 1 large egg
• 1 tablespoon dried basil
• 2 (15-ounce) jars Alfredo sauce
• 2 1/2 cups parmesan cheese, grated, divided
• 8 lasagna noodles, cooked to al dente, according to the package directions
• 1 (6-ounce) bag baby spinach, stemmed
• 8 ounces mozzarella cheese, shredded