September 3, 2008
posted by Amber at 9:36 PM

3 cups Mozzarella Cheese, shredded
2 cans Cream of Mushroom
1 1/2 cups Milk
1 package (10 oz) Frozen Chopped Spinach, thawed, drained, and squeezed to remove water
1 Egg
2 cups Ricotta Cheese (or Cottage Cheese)
12 Lasagna Noodles, cooked and drained
2 to 3 cups Cooked Chicken, diced (chicken breasts or cooked whole chicken)
Parmesan Cheese

Reserve 1 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 1 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 1 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved Mozzarella cheese, and a generous sprinkling of Parmesan cheese. Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving. Makes 6 to 8 servings.
Submitted by: Amber



At September 3, 2008 at 9:42 PM, Blogger Amber

I tried this new recipe tonight. Erik & the rest of the people I made it for all liked it a lot, I wasn't too sure about it. It was ok...Let me know if you try it and if you like it!


At September 9, 2008 at 2:51 PM, Blogger karina

this sounds good...i haven't made this specific one but i often make a chicken lasagna that we love using alfredo sauce instead of the mushroom soup. It's good with mushrooms or broccoli (or no veggies) instead of spinach too.