Chicken Lasagna
Yield
6 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lasagna noodles
cooked as directed |
|
| 1 | package |
spinach
chopped, frozen, thawed and drained |
|
| ¾ | cup |
cottage cheese
|
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 4 | cups |
soup, cream of chicken
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lasagna noodles
cooked as directed |
|
| 1 | package |
spinach
chopped, frozen, thawed and drained |
|
| 177 | ml |
cottage cheese
|
*
|
| 45 | ml |
Parmesan cheese
grated |
|
| 946 | ml |
soup, cream of chicken
|
|
Directions
Lightly coat an 8-inch square baking dish with nonstick cooking spray.
Cover bottom with ¼ of the noodles, but to fit if needed.
Top with spinach and another ¼ of the noodles.
Spread with cottage cheese and sprinkle with ½ the Parmesan cheese.
Add ¼ of the noodles, the creamed chicken, then the remaining noodles and parmesan cheese.
Can freeze at this point.
Cook 350℉ (180℃) F 30 min if thawed.
Frozen foil wrapped 1½ hours.
