Prep 25 mins
Cook 45 mins
This is a modification of recipe 110659. Hopefully it's even better & better for you!
- 9 no-boil lasagna noodles
- 2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
- 1⁄2 cup fat free sour cream
- 8 ounces sliced fresh mushrooms
- 9 ounces fresh spinach
- 1 tablespoon butter
- 1 onion, chopped
- 2 -3 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon poultry seasoning
- 2 cups cubed cooked chicken
- 2 cups shredded reduced-fat mozzarella cheese, divided
- 1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
- (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).
Delicious! My husband just loved it, as did I. We are not on any kind of diet, so I just made the recipe with regular ingredients. Nice change from the normal red sauced lasagna. :)
This was very tasty. I cut the pepper back to about 1/4 tsp. because I just wasn't brave enough to use a whole teaspoon. Also, 9 oz. of spinach was just too much for me, so I used about 7 oz. Letting it sit overnight as suggested is probably a good idea. We ate it right away and it had a lot of liquid.
INCREDIBLE! My picky husband devoured this not knowing it's healthy! I did have a problem fitting everything in my 13"x9" pan so could only use half the spinach. I think it's meant for a deeper lasagna dish and next time I'll use my 15" pan because it will be even better with more spinach. This only serves six (possibly eight) people. I'll definitely make it again.