Ingredients:
2 cups shredded mozzarella cheese
1 eggs
1 -15 ounce ricotta cheese
2 cans mushroom soup
12 lasagna noodles, cooked and drained
1 1/2 cups milk
2 cups cubed chicken
1/8 teaspoon nutmeg
1/8 teaspoon red peppers
1 package frozen chopped spinach, well drained
1/2 cup parmesan cheese
Directions:
Reserve 2/3 c mozza for top.
In med bowl combine soup, milk, nutmeg, pepper and set aside.
In another bowl combine spinach, egg and ricotta, mix well.
In bottom of 9×13 spread 1/2 soup mix.
Arrange 4 noodles on top.
Top with 1/3 of remaining soup, 1/2 of spinach, 1/2 of mozza and 1/2 of chicken.
Repeat layers ending with remaining noodles, soup and reserved 2/3 cup mozza and parmesan.
Bake at 350 for 40 minutes.
Let stand 15 minutes.
Servings: 12
Time preparation: 15 min.
Time total: 70 min.