Creamy Chicken and Spinach Lasagna
(Recipe by: Miranda Mowbray, Biting Life)
Ingredients (serves 8):
1 lb chicken breast, cooked and shredded
2.5 cups homemade cream of chicken soup
Italian seasoning mix (salt, ground pepper, onion powder, garlic powder, paprika, parsley)
1/2 cup shredded parmesan cheese
1 (16 oz) bag of frozen spinach; thawed and drained
15 oz. fat-free cottage cheese
1 large egg
2 cups crushed tomatoes
16 “oven-ready” lasagna noodles
2 cups shredded Italian-blend cheese
Preheat oven to 350˚.
In a medium-sized bowl, combine shredded chicken, cream of chicken soup, Italian seasoning, and parmesan cheese; set aside.
In another medium bowl, combine spinach, cottage cheese, egg, salt, and pepper; set aside.
Spread about 1/4 cup crushed tomatoes on the bottom of a greased, glass baking dish; top with 4 lasagna noodles.
Cover noodles with more crushed tomatoes, then add a layer of the chicken mixture; top with 4 lasagna noodles and then more crushed tomatoes.
Spread a layer of spinach on top of that; top with 1/2 cup shredded Italian cheese, 4 lasagna noodles, then crushed tomatoes.
Add a layer of the chicken mixture, then a layer of spinach. Top with 1/4 cup shredded Italian cheese and 4 lasagna noodles.
Heavily coat the top and any exposed sides of the lasagna with more crushed tomatoes.
Cover the baking dish with foil, and bake for 50 minutes.
Sprinkle the leftover 1-1/4 cup of shredded Italian cheese, and bake uncovered for 5 more minutes.