I haven’t been cooking that much, just working and relying on fast food to fill my tummy. However, I was craving pasta one night.. and what better way to enjoy it than with some delicious lasagna, especially since I know my bf loves lasagna. I myself, am a huge fan of lasagna, but decided to divert from the traditional beef and ricotta. I hope you all enjoy this makeover!
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/4 cup milk
- 1 pound chicken breasts (cut up in 1in pieces)
- 2 cups Prego® Fresh Mushroom Italian Sauce
- 16oz sliced mushrooms
- 1 bunch of spinach
- 9 cooked lasagna noodles
- 2 cup shredded Italian-blend or mozzarella cheese
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the chicken in a skillet over medium-high heat until cooled, stirring often. Pour off any fat. Stir in the Italian sauce.
Layer half the chicken mixture, 3 lasagna noodles, 1 cup soup mixture, and half of the spinach in a 2-quart shallow baking dish. Top with 3 lasagna noodles, 1 cup cheese blend, remaining chicken mixture, remaining noodles, remaining soup mixture and remaining spinach. Sprinkle with the remaining cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
*note: spinach releases a lot of water, so if you like a thin sauce you can follow the recipe above and add the layers of clean raw spinach. If you prefer a drier lasagna, I recommend cooking the spinach before, drain any liquid, then add it to the chicken and Italian sauce.