Categories: Pasta- Pasta sauce- Pizza

Ingredients

• 1 Tbsp. butter or margarine
• 1/2 large onion
• 1 (10 1/2 oz.) can reduced-fat cream of chicken soup, undiluted
• 1 (10oz.) container refrigerated reduced-fat alfredo sauce
• 1 (7oz.) jar diced pimiento, undrained
• 1 (6oz.) jar sliced mushrooms, drained
• 1/3 cup dry white wine
• 1/2 tsp. dried basil
• 1 (10oz.) pkg. 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 (12oz.) 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 net 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 × 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 degrees 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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