Ingredients
2 cups shredded mozzarella cheese
1 egg
8 ozs ricotta cheese
2 cans mushroom soup
12 lasagna noodles (cooked and drained)
1 1/2 cups milk
2 cups chicken (cubed)
1/8 tsp nutmeg
18 tsp red pepper
1 package spinach (frozen chopped, drained)
12 cup parmesan cheese
Preparation
2 cups chicken (cubed)
1/8 tsp nutmeg
1/8 tsp red pepper
1 package spinach (frozen chopped, drained)
1/2 cup parmesan cheese
Reserve 2/3 c mozza for top n med bowl combine soup, milk, nutmeg, pepper and set aside.
In another bowl combine spinach, egg and ricotta, mix well.
In bottom of 9x13 spread 1/2 soup mix.
Arrange 4 noodles on top.
Top with 1/3 of remaining soup, 1/2 of spinach, 1/2 of mozza and 1/2 of chicken.
Repeat layers ending with remaining noodles, soup and reserved 2/3 cup mozza and parmesan.
Bake at 350 for 40 minutes.
Let stand 15 minutes.
