Ingredients
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2 tablespoons margarine
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1/2 onion, chopped
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1 cup fresh mushrooms, sliced
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1 (10 ounce) can cream of chicken soup, undiluted
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1 (16 ounce) jar alfredo sauce
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1 (4 ounce) jar diced pimentos, drained
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1/3 cup dry white wine
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1/8 teaspoon dried tarragon
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1/2 teaspoon dried basil
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1 (10 ounce) package frozen chopped spinach, thawed
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1 (15 ounce) carton ricotta cheese
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1/2 cup grated parmesan cheese
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9 lasagna noodles, cooked
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4 cups cooked chicken, shredded
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1 (16 ounce) package shredded cheddar cheese
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2 teaspoons parsley
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1 egg, beaten
Instructions
- 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.