the best chicken lasagna
This recipe was given to me by a friend who called it the world's best lasagna. I love it and hope you will, too.
prep time
20 Min
cook time
45 Min
method
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yield
10-12 serving(s)
Ingredients
- 2 tablespoons butter
- 1/2 large onion
- 1 - (10 1/2-ounce) can cream of chicken soup, undiluted
- 1 - (10-ounce) container refrigerated alfredo sauce
- 1 - (7-ounce) jar diced pimiento, undrained
- 1 - (6-ounce) jar sliced mushrooms, drained
- 1/3 cup dry white wine
- 1/2 teaspoon basil, dried
- 1 - (10-ounce) package frozen chopped spinach, thawed
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 1 - large egg, lightly beaten
- 9 - lasagna noodles, cooked
- 2 1/2 cups chopped cooked chicken
- 3 cups (12 ounces) shredded sharp cheddar cheese - divided
How To Make the best chicken lasagna
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Step 1Melt 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, and next 3 ingredients.
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Step 2Place 3 lasagna noodles in a lightly greased 13 x 9 x 2-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.
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Step 3Bake at 350 degrees 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. Makes 8 to 10 servings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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