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1.
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Preheat oven to 375 degrees F.
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2.
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Cook the lasagna noodles according to package directions.
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Dont forget to reduce the cooking time by 2 minutes since were going to bake the noodles later.
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When done, drain noodles and set aside.
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I would recommend laying them out flat on a piece of foil right away so they dont stick together like mine did.
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3.
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Lets make the chicken alfredo sauce: Over medium-high heat, melt the butter.
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4.
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When the butter is almost melted, add the cream cheese.
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5.Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese (tear the mozzarella slices into 4 pieces each so they melt better) , garlic powder, pepper, chives, and chicken.
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Stir until everything is melted and well combined.
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6.
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Remove from heat and set aside and let the sauce thicken, stirring occasionally.
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7.
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Lets layer: In a large casserole dish, spread out 1 Cup of of spaghetti sauce.
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8.
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Then layer on 3 lasagna noodles.
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I had trouble with my noodles breaking apart.
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After I rinsed mine in cold water I left them in the the colander and pulled them out with tongs.
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I would recommend laying them on a piece of foil right away so they dont stick together like mine did.
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9.
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Then layer 1/3 of the alfredo sauce..... 1 Cup spaghetti sauce..... 3 more lasagna noodles..... 1/3 of the alfredo sauce... remaining spaghetti sauce..... remaining noodles.... and finally the remaining alfredo sauce.
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10.
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Sprinkle the top with basil.
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11.
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Bake for 20-25 minutes, or until lasagna is bubbly and browned.
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Enjoy!
