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Ingredients
| mozzarella cheese, nonfat (shredded): 2 cups |
| soup - cream of mushroom: 10.75 oz |
| whole milk: 1 1/2 cups |
| frozen chopped spinach: 10 oz |
| eggs: 1 |
| ricotta cheese (whole milk): 1 cup |
| pasta (lasagna): 10 oz |
| chicken bouillon: 2 cups |
| parmesan cheese (grated): 1/2 cup |
Chicken Lasagna with White Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C).
- Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
- In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.