Chicken Lasagna with White Sauce2 cups shredded mozzarella cheese1 small onion 2 Tbls Garlic 1 (10.75 ounce) cans condensed cream of chicken soup 1 1/2 cups milk 10 ounces fresh chopped spinach 1 egg 1 pint part-skim ricotta cheese 12 lasagne noodles, cooked and drained 2 cups diced, cooked chicken meat 1/2 cup grated Parmesan cheese Saute onion & garlic. Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, onion and garlic, egg and ricotta. Mix well, then combine with soup mixture and mix all together. In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese. To Freeze: Freeze in freezer safe container To Reheat: Bake at 350 degrees for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving. |