Chicken Spinach Lasagna

Ingredients: (Conversion Chart)

• 1 8-ounce package lasagna noodles
• 2 10¾-ounce cans cream of mushroom soup
• 3 cups heavy cream
• 1 cup grated Parmesan cheese
• ¼ cup butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 5 ounces mushrooms, sliced
• 1 cooked chicken, shredded
• salt
• ground black pepper
• 6 ounces fresh baby spinach leaves, rinsed
• 1 cup ricotta cheese
• 3 cups shredded mozzarella cheese, divided

Directions:

1. Preheat oven to 350°F.
2. Meanwhile, in a large pot of lightly salted water, cook lasagna noodles until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
3. In a saucepan over low heat, add the cream of mushroom soup, heavy cream, Parmesan cheese, and butter. Simmer, stirring frequently, until well mixed. Reserve 1 cup sauce.
4. In a skillet, heat oil over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in the mushrooms. Add chicken and cook until heated through. Season with salt and pepper to taste. Add spinach, and cook, stirring, until just wilted.
5. In a lightly greased 9" X 13" baking dish, layer with 1/3 of the lasagna noodles, and half each of the sauce, ricotta, and spinach mixture. Sprinkle with 1 cup mozzarella, and repeat the layers. Top with remaining noodles and reserved 1 cup sauce.
6. Place in preheated oven and bake 1 hour, or until brown and bubbly. Sprinkle with remaining 1 cup mozzarella, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Info: