Ingredients:
9 lasagna noodles, cooked
4 cups cooked chopped chicken
3 cups cheddar cheese, divided ( can use more)
3 -4 tablespoons butter
1 medium onions, chopped
1 -2 tablespoon fresh minced garlic ( or to taste)
1 (10 ounce) cans cream of chicken soup, undiluted
1 (10 ounce) jars alfredo sauce ( or use your own favorite recipe)
1 (7 ounce) jars diced pimentos, undrained
1 (6 ounce) cans sliced mushrooms ( or use fresh sauteed)
1/3 cup dry white wine
1 teaspoon basil ( or to taste)
salt and pepper
1 (10 ounce) packages frozen chopped spinach, thawed and hand-squeezed dry
1 cup cottage cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese, finely shredded (optional)
1 large eggs, slightly beaten
salt and black pepper
Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
For the sauce; in a skillet melt butter over medium heat.
Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
Top with the 3 remaining noodles and the reserved 1 cup of sauce.
At this point you can cover and refrigerate for up to 1 day.
Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
Return to oven and bake uncovered for another 10 minutes.
Servings: 8
Time preparation: 50 min.
Time total: 95 min.