Delicious Cheesy Chicken Lasagna

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READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • For the sauce; in a skillet melt butter over medium heat.
  • Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
  • Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
  • Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
  • Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
  • For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
  • Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
  • Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
  • Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
  • Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
  • Top with the 3 remaining noodles and the reserved 1 cup of sauce.
  • At this point you can cover and refrigerate for up to 1 day.
  • Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
  • Return to oven and bake uncovered for another 10 minutes.
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