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Creamy White Chicken Lasagna
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Serves/Makes:8 or more

  • 2 cups (475 ml) shredded mozzarella cheese, divided
  • 2 cans cream of mushroom soup
  • 1-1/2 cups (350 ml) milk
  • 1/8 tsp (1 ml). ground red pepper (cayenne)
  • 1 10 oz (280 grm). box frozen chopped spinach thawed and well drained, (I often double this, we like the spinach)
  • 1 cup (225 ml) blanched julienned carrots
  • 1-1/2 cups (350 ml) blanched brocolli florets
  • 1 large egg
  • 1 15 oz (420 grm). container of ricotta cheese
  • 12 to 15 lasagna noodles, cooked and drained
  • 2 cups (475 ml) diced cooked chicken (I use 3 cups)
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 4 oz (112 grm). can mushroom pieces
  • Reserve 2/3 cup (150 ml) of mozzarella cheese for top layer, (or more if you like, we like ours super cheesey).
  • In medium bowl, combine soup, milk, and red pepper, (set aside).
  • In another medium bowl, combine spinach, carrots, brocolli, egg and ricotta.
  • In bottom of 13 x 9 inch baking dish, spread 1/2 cup (125 ml) of soup mixture.
  • Arrange four lasagna noodles on mixture.
  • Top with 1/3 of remaining soup mixture, 1/2 of spinach and vegetable mixture, 1/2 of remaining mozzarella and 1/2 of the chicken.
  • Repeat layers ending with remaining noodles, soup mixture, reserved 2/3 cup (150 ml) mozzarella cheese and Parmesan cheese.
  • Bake at 350 degrees (175 C.) for 40 minutes or until hot and bubbling.
  • Let stand 15 minutes before serving.
I often times increase the vegetables and the cheeses, as we really like a gooey messy kind of lasagna. Also, if you mix some olive oil, butter, parmesan cheese, seasoned bread crumbs, and rub it into a crumble topping with your finger tips, it browns nicely and keeps the lasagna more moist and gives that delicious topping.

I also use more noodles and layer them over each other to give my lasagna more substance.

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