Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1/2 large onions
1 (10 1/2 ounce) cans reduced-fat cream of chicken soup, undiluted
1 (10 ounce) containers refrigerated reduced-fat alfredo sauce
1 (7 ounce) jars diced pimentos, undrained
1 (6 ounce) jars sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10 ounce) packages frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large eggs, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups shredded sharp cheddar cheese, divided
Directions:
Melt butter in a skillet over medium-high heat. Add onion, and saute 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.
Place 3 lasagna noodles in a lightly greased 13- x 9-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.
Bake at 350F 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.
Servings: 8-10
Time preparation: 30 min.
Time total: 80 min.