Incredible Chicken Lasagna

Recipe by weekend cooker
READY IN: 1hr 20mins
SERVES: 8-12




  • In a large skillet, melt margarine and saute onion, and mushrooms.
  • Stir in soup, alfredo sauce, pimentos, wine, tarragon, and basil. Reserve 1/3 of the sauce for top of lasagna.
  • Drain spinach well between several layers of paper towels. The spinach needs to be completely drained.
  • In another large bowl, combine spinach, ricotta, parmesan and egg and mix well.
  • Spray a 10x15 inch baking dish with non-stick cooking spray and place 3 noodles in dish. Make sure 10x15 dish is full size with a depth of 2 1/2 inches.
  • Layer with half of remaining sauce, spinach-ricotta mixture, and chicken. The spinach ricotta mixture may be dry, that is ok, and you might have to spoon it over the sauce and spread it out.
  • Sprinkle with 1 1/2 cups cheddar cheese.
  • Repeat the layer, starting with the sauce, but save some sauce for the topping.
  • Top with the last 3 noodles and reserved sauce.
  • Cover and bake at 350°F for 45 minutes.
  • Remove from oven, and sprinkle remaining cheese on top.
  • Return to oven uncovered and bake for 5 minutes or just until cheese melts.
  • Let stand for 10 minutes before serving.