Categories: Casserole, Chicken, Lasagna, Main Dish

Ingredients

• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 large onion
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup , undiluted
• 1 (10 ounce) container refrigerated reduced-fat alfredo sauce
• 1 (7 ounce) jar diced pimentos , undrained
• 1 (6 ounce) jar sliced mushrooms , drained
• 1/3 cup dry white wine
• 1/2 teaspoon dried basil
• 1 (10 ounce) package frozen chopped spinach , thawed
• 1 cup cottage cheese
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 large egg , lightly beaten
• 9 lasagna noodles , cooked
• 2 1/2 cups chopped cooked chicken
• 3 cups shredded sharp cheddar cheese , divided

Directions

1. Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

2. Drain spinach well, pressing between layers of paper towels.

3. Stir together spinach, cottage cheese, and next 3 ingredients.

4. 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.

5. Bake at 350° 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.

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