Servings: 8
Ingredients
- 1 Tbsp. butter or possibly margarine
- 1/2 lrg onion
- 1 can reduced-fat cream of chicken soup (10 1/2 ounce), undilut
- 1 ct refrigerated reduced-fat Alfredo (10 ounce)
- 1 jar diced pimiento - (7 ounce) undrained
- 1 jar sliced mushrooms - (6 ounce) liquid removed
- 1/3 c. dry white wine
- 1/2 tsp dry basil
- 1 pkt frzn minced spinach - (10 ounce) thawed
- 1 c. cottage cheese
- 1 c. ricotta cheese
- 1/2 c. grated Parmesan cheese
- 1 lrg egg lightly beaten
- 9 x lasagna noodles cooked
- 2 1/2 c. minced cooked chicken
- 3 c. shredded sharp Cheddar cheese - (12 ounce) divided
Directions
- Heat butter in a skillet over medium-high heat. Add in onion, and saute/fry 5 min or possibly till tender. Stir in soup and next 5 ingredients. Reserve 1 c. sauce.
- Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients.
- Place 3 lasagna noodles in a lightly greased 13- by 9-inch baking dish. Layer with half each of sauce, spinach mix, and chicken. Sprinkle with 1 c. Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 c. sauce. Cover and refrigerateup to 1 day ahead.
- Bake at 350 degrees for 45 min. Sprinkle with remaining 1 c. Cheddar cheese, and bake 5 more min or possibly till cheese is melted. Let stand 10 min before serving.
- This recipe yields 8 to 10 servings.
- Comments: For testing purposes only, we used Contadina Light Alfredo Sauce, found in the dairy section of the supermarket.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 261g | |
Recipe makes 8 servings | |
Calories 474 | |
Calories from Fat 289 | 61% |
Total Fat 32.53g | 41% |
Saturated Fat 16.55g | 66% |
Trans Fat 0.0g | |
Cholesterol 138mg | 46% |
Sodium 848mg | 35% |
Potassium 394mg | 11% |
Total Carbs 11.34g | 3% |
Dietary Fiber 1.3g | 4% |
Sugars 3.49g | 2% |
Protein 32.12g | 51% |
Advertisement
Advertisement