Creamy Chicken Lasagna
2 c. shredded Mozzarella cheese
2 cans cream of chicken or celery or mushroom soup
1 1/2 c. milk
1 10 oz. pkg. frozen chopped spinach, thawed + squeezed dry
1 15 oz. container Ricotta cheese
12 lasagna noodles cooked and drained
2 1/2 c. diced cooked chicken
1/2 c. grated Parmesan cheese
Reserve 2/3 c. of the Mozzarella for the top layer. In medium bowl, combine the soup and milk. Set aside.
In another medium bowl, combine spinach, egg and ricotta and mix well.
In bottom of 13"x9" baking dish, spread 1/2 cup of soup mixture.
Arrange 4 lasagna noodles on mixture. Top with 1/3 of remaining soup mixture, the reserved Mozzarella and sprinkle with the Parmesan cheese.
Bake at 350 for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Makes 6 servings.