Categories: Casserole, Chicken, Lasagna, Main Dish
Ingredients
- 1 tablespoon butter or 1 tablespoon margarine
- 1/2 large onion
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup , undiluted
- 1 (10 ounce) container refrigerated reduced-fat alfredo sauce
- 1 (7 ounce) jar diced pimentos , undrained
- 1 (6 ounce) jar sliced mushrooms , drained
- 1/3 cup dry white wine
- 1/2 teaspoon dried basil
- 1 (10 ounce) package frozen chopped spinach , thawed
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg , lightly beaten
- 9 lasagna noodles , cooked
- 2 1/2 cups chopped cooked chicken
- 3 cups shredded sharp cheddar cheese , divided
Directions
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Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
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Drain spinach well, pressing between layers of paper towels.
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Stir together spinach, cottage cheese, and next 3 ingredients.
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Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
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Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.