Description
This is a great tasting lasagna, topped with alfredo sauce and white wine. It is very tasty. From my mother.
Ingredients
- Margarine
- Onion
- Fresh Mushrooms
- Cream Of Chicken Soup
- Alfredo Sauce
- Diced Pimentos
- Dry White Wine
- Dried Tarragon
- Dried Basil
- Frozen Chopped Spinach
- Ricotta Cheese
- Parmesan Cheese
- Egg
- Lasagna Noodles
- Cooked Chicken
- Cheddar Cheese
- Parsley
Instructions
- In a large skillet, melt margarine and saute onion, and mushrooms
- Stir in soup, alfredo sauce, pimentos, wine, tarragon, and basil
- Reserve 1 / 3 of the sauce for top of lasagna
- Drain spinach well between several layers of paper towels
- The spinach needs to be completely drained
- In another large bowl, combine spinach, ricotta, parmesan and egg and mix well
- Spray a 10×15 inch baking dish with non-stick cooking spray and place 3 noodles in dish
- Make sure 10×15 dish is full size with a depth of 2 1 / 2 inches
- Layer with half of remaining sauce, spinach-ricotta mixture, and chicken
- The spinach ricotta mixture may be dry, that is ok, and you might have to spoon it over the sauce and spread it out
- Sprinkle with 1 1 / 2 cups cheddar cheese
- Repeat the layer, starting with the sauce, but save some sauce for the topping
- Top with the last 3 noodles and reserved sauce
- Cover and bake at 350f for 45 minutes
- Remove from oven, and sprinkle remaining cheese on top
- Return to oven uncovered and bake for 5 minutes or just until cheese melts
- Let stand for 10 minutes before serving