Chicken Lasagna With White Sauce

9 ingredients
4 steps

Ingredients

  • 2 cups shredded mozzarella cheese
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 1/2 cups milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 egg
  • 1 pint part-skim ricotta cheese
  • 12 lasagne noodles, cooked and drained
  • 2 cups diced, cooked chicken meat
  • 1/2 cup grated Parmesan cheese

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    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.
  3. 3
    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.
  4. 4
    Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

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