Ingredients:2 cups shredded mozzarella cheese
1 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
1 pint part-skim ricotta cheese
5-6 sliced green onions
1 tablespoon garlic
2 tablespoons olive oil
12 lasagna noodles, cooked and drained*
2 cups diced, cooked chicken meat
2 cups grated Parmesan/Romano cheese
Directions:
Preheat oven to 350 degrees F
Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
Suate together the onions and garlic in olive oil until onions are tender. Mix into soup mixture.
In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
Bake for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Others' tips:
*Do not pre-cook noodles, place overnight in fridge instead OR use pre-cooked noodles (3 for each layer)
Add mushrooms between last lasagna layer and cheese, top with pine nuts.
