Ingredients:
2 cups Mozzarella cheese (shredded)
2 cans cream of mushroom soup
1 ½ cups milk
1 package frozen spinach (chopped, thawed and squeezed to remove water)
1 egg
2 cups Ricotta cheese
12 lasagna noodles (cooked and drained)
2 to 3 cups cooked chicken (diced)
Parmesan cheese
Directions:
- Preheat oven to 350 degrees.
- Mix together soup and milk in bowl.
- In another bowl, mix together the spinach, egg and ricotta cheese.
- Spread out ½ cup of soup mix onto bottom of baking pan and place lasagna noodles in pan.
- Spread the ricotta cheese mix, some chicken, mozzarella cheese and the remaining soup mix over the noodles.
- Repeat until you reach the top of pan.
- Sprinkle with Parmesan cheese.
- Bake for 40 minutes and let cool 15 minutes before serving.