Heavenly Chicken Lasagna
Ingrediënten
Makes 8 to 10 servings / Prep: 30 min., Cook: 10 min., Bake: 50 min., Stand: 10 min.
- 1 tablespoon butter or margarine
- ½ large onion chopped
- 1 10½-ounce can reduced-fat cream of chicken soup, undiluted
- 1 10-ounce container refrigerated reduced-fat Alfredo sauce
- 1 7-ounce jar diced pimiento, undrained
- 1 6-ounce jar sliced mushrooms, drained
- ⅓ cup dry white wine
- ½ teaspoon dried basil
- 1 10-ounce package frozen chopped spinach, thawed
- 1 cup cottage cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg lightly beaten
- 9 lasagna noodles cooked
- 2½ cups chopped cooked chicken
- 3 cups 12 ounces shredded sharp Cheddar cheese, divided
Instructies
- 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.
- Drain spinach well, pressing between layers of paper towels.
- Stir together spinach, cottage cheese, ricotta cheese, grated Parmesan cheese, and egg.
- 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, if desired.
- 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.
Notes / Tips / Wine Advice:
For testing purposes only, we used Buitoni Refrigerated Light Alfredo Sauce, found in the dairy section of the supermarket.
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