- 2 cups [500 mL] Mozzarella cheese, shredded
- 2 cans cream of mushroom
- 1 1/2 cups [375 mL] milk
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1 package frozen spinach, thawed and drained completely
- 1 egg
- 16 1/2 ounces [469 mL] Ricotta cheese
- 12 cooked lasagna noodles
- 2 cups [500 mL] cooked chicken, diced
- 1/2 cup [125 mL] Parmesan cheese, shredded
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- Preheat oven to 350°F [180°C] and set aside 2/3 cup [160 mL] Mozzarella cheese for the final layer.
- In a bowl, mix together cream of mushroom, milk, nutmeg and cayenne pepper; set aside.
- In another bowl, mix together spinach, egg and ricotta cheese.
- In the bottom of an oven-safe dish, spread 1/2 cup [125 mL] cream of mushroom mixture.
- Cover with 4 lasagna noodles.
- Cover with 1/3 remaining cream of mushroom, 1/2 spinach, 1/2 mozzarella cheese and 1/2 chicken.
- Repeat preceding step, finishing with remaining noodles, cream of mushroom mixture and Mozzarella cheese which had been set aside.
- Sprinkle with Parmesan cheese.
- Cook in oven 40 minutes.
- Let sit 15 minutes before serving.
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