1 10 12 oz reduced-fat cream of chicken soup undiluted
1 10 oz refrigerated reduced-fat alfredo sauce
1 7 oz diced pimiento undrained
1 6 oz sliced mushrooms drained
13 c dry white wine
12 tsp dried basil
1 10 oz frozen chopped spinach thawed
1 c cottage cheese
1 c Ricotta cheese
12 c grated Parmesan cheese
1 large egg beaten
9 lasagna noodles cooked
1 12 c chopped chicken
3 c 12 oz shredded sharp Cheddar cheese divided
Directions
You can add more chopped cooked chicken Melt butter in a skillet over medium-high heat Add onion and saute 5 minutes or until tender Stir in soup and next five ingredients Reserve 1 cup sauce Drain spinach well pressing between layers of paper towels Stir together spinach cottage cheese and next three ingredients Place three lasagna noodles in a lightly greased 13 x 9-inch baking dish Layer with half each of sauce spinach mixture and chicken Sprinkle with 1 cup Cheddar cheese Repeat procedure Top with remaining 3 noodles and reserved 1 cup of sauce Cover and chill up to one day ahead Bake at 350 for 45 minutes Sprinkle with remaining 1 cup cheese and bake 5 more minutes or until cheese is melted Let stand 10 minutes before serving Serves 8 to 10 people Can use Contadina Light Alfredo Sauce found in the dairy section of the grocery
