Incredible Chicken Lasagna |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 5 |
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this is a great tasting lasagna, topped with alfredo sauce and white wine. It is VERY TASTY. From my mother. Ingredients:
2 tablespoons margarine |
1/2 onion, chopped |
1 cup fresh mushrooms, sliced |
1 (10 ounce) can cream of chicken soup, undiluted |
1 (16 ounce) jar alfredo sauce |
1 (4 ounce) jar diced pimentos, drained |
1/3 cup dry white wine |
1/8 teaspoon dried tarragon |
1/2 teaspoon dried basil |
1 (10 ounce) package frozen chopped spinach, thawed |
1 (15 ounce) carton ricotta cheese |
1/2 cup grated parmesan cheese |
1 egg, beaten |
9 lasagna noodles, cooked |
4 cups cooked chicken, shredded |
1 (16 ounce) package shredded cheddar cheese |
2 teaspoons parsley |
Directions:
1. In a large skillet, melt margarine and saute onion, and mushrooms.
2. Stir in soup, alfredo sauce, pimentos, wine, tarragon, and basil. Reserve 1/3 of the sauce for top of lasagna.
3. Drain spinach well between several layers of paper towels. The spinach needs to be completely drained.
4. In another large bowl, combine spinach, ricotta, parmesan and egg and mix well.
5. Spray a 10x15 inch baking dish with non-stick cooking spray and place 3 noodles in dish. Make sure 10x15 dish is full size with a depth of 2 1/2 inches.
6. Layer with half of remaining sauce, spinach-ricotta mixture, and chicken. The spinach ricotta mixture may be dry, that is ok, and you might have to spoon it over the sauce and spread it out.
7. Sprinkle with 1 1/2 cups cheddar cheese.
8. Repeat the layer, starting with the sauce, but save some sauce for the topping.
9. Top with the last 3 noodles and reserved sauce.
10. Cover and bake at 350°F for 45 minutes.
11. Remove from oven, and sprinkle remaining cheese on top.
12. Return to oven uncovered and bake for 5 minutes or just until cheese melts.
13. Let stand for 10 minutes before serving.
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