INGREDIENTS
•
9 no-boil lasagna noodles
•
2 (10 3/4 ounce) 98% fat-free cream of chicken soup
•
1/2 cup fat free sour cream
•
8 ounces sliced fresh mushrooms
•
9 ounces fresh spinach
•
1 tablespoon butter
•
1 onion, chopped
•
2 -3 garlic cloves, minced
•
1 teaspoon garlic powder
•
1 teaspoon onion powder
•
1 teaspoon dried oregano
•
1 teaspoon dried basil
•
1 teaspoon ground black pepper
•
1/2 teaspoon poultry seasoning
•
2 cups cubed cooked chicken
•
2 cups shredded reduced-fat mozzarella cheese, divided
•
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)