Ingredients:
1 Tbsp. butter or margarine
1/2 large onion
1 (101/2-oz.) can reduced-fat c rcam or chicken soup, undiluted
l (10-oz.) container refrigerated reduced-fat Alfredo sauce
1 (7-oz.) jar diced pimiento, undrained
1 (6-oz.) jar sUced mushrooms, drained
1/2 cup dry white wine
111 tsp. dried basil
1 (10-oz.) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
11.?cup grated Parmesan cheese
1 large egg lightly beaten
9 cooked lasagna noodles
1/2 cups chopped cooked chicken
3 (12-oz.) cups shredded sharp Cheddar cheese, divided
Instructions:
Melt butter in skillet over medium high heat. Add onio and saute 5 minutes or until tender. Stir in soup and next 5 ingredients- Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients. Place 3 lasagna noodles in lightly greased 13 X 9″ baking dislL Layer with half each of sauce, spinach mixture. and chicken. SpriokJe with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to I day ahead. Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar chse? and bake 5 minutes or until cheese is melted. Let stand JO minutes before serving. Yields 8-10 servings.
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