Lasagna is the food that just keeps giving - cook it once, eat many yummy meals from it! This version is particularly tasty - and most importantly - cheesy.
What you'll need:- 10 oz package of frozen spinach, thawed
- 1 tbs butter
- about 20 oz of chicken, diced
- 8 oz portobello mushrooms, sliced
- 10 3/4 oz fat-free mushroom soup
- 8 oz fat free sour cream
- 8 oz extra sharp 2% cheddar, shredded
- 1/2 tsp pepper
- 1/4 tsp salt
- 6-10 No Boil lasagna noodles
- 3 tbs grated parmesan cheese
Directions
- Pre-heat oven to 350 F, drain the spinach
- Melt the butter in a large Dutch Oven over Medium Heat. If you don't have one just use a large pot with a lid. Add the chicken and mushrooms, sautee 10 min or so. Add spinach, sour cream, soup, salt and pepper - stir well - then fold in the cheddar.
- Spoon 1/4 of the mixture into a pre-buttered pan (either 8x8 or 8X12 works really well); arrange noodles and add more filling - keep doing this till you run out of mixture. Drizzle parmesan cheese liberally all over the top of your lasagna and cover with tin foil.
- Bake in your oven at 350 F for 35 min, then take off the tin foil and bake another 10 min.
Final step : EAT!
