Prep Time::30 mins
Cook Time:: 1 hr 30 mins
Total Time:: 2 hrs
Servings::12
Yield::12 servings
Ingredients
1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese
Directions
Gather the ingredients.
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Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
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In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
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Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.
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Mix in the chicken, and cook until heated through. Season with salt and pepper.
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Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce mixture to coat.
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Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach.
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Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers.
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Place the remaining noodles on top, and spread with remaining sauce.
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Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
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