Description
A different, yet wonderful twist on normal lasagna!
Ingredients
- 1 (8 ounce) package lasagna noodles
- 3 cups heavy cream
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 cup grated Parmesan cheese
- ¼ cup butter
- 1 tablespoon olive oil
- ½ large onion, diced
- 4 cloves garlic, sliced
- 5 mushrooms, diced
- 1 roasted chicken, shredded
- salt and ground black pepper to taste
- 1 cup ricotta cheese
- 1 bunch fresh spinach, rinsed
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes
- or until al dente. Drain
- and rinse with cold water.
- In a saucepan over low heat
- mix together heavy cream
- cream of mushroom soup
- Parmesan cheese
- and butter. Simmer
- stirring frequently
- until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender
- then add garlic and mushrooms. Mix in the chicken
- and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles
- 1/2 cup ricotta
- 1/2 of the spinach
- 1/2 the chicken mixture
- and 1 cup mozzarella. Top with 1/3 the cream sauce mixture
- and repeat the layers. Place the remaining noodles on top
- and spread with remaining sauce.
- Bake 1 hour in the preheated oven
- or until brown and bubbly. Top with the remaining mozzarella
- and continue baking until cheese is melted and lightly browned.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 12