Spinach Chicken Lasagna

Umm, four words, you gotta try this! Who would have thought that the ingredients listed below would make an amazing meal! My husband and son LOVE this recipe and I must say that I did take a bite of this bad boy and OMG. (Still dieting so I ate soup). What a great way to replace red meat and red sauce, it's easy to make and pretty inexpensive.

1 package of lasagna sheets (cooked and set aside). If you are daring, try making your own sheets like I did. (see manicotti shell recipe I blogged about)
3 cups of milk (original recipe called for whipping cream)
2 cans of condensed cream of mushroom soup
1 cup of grated parmesan cheese
1/4 cup of butter (I used
1 T of olive oil
1/2 large onion, diced
4 cloves of garlic, diced
1 can of salt free mushrooms
1 roasted chicken, shredded
salt and pepper
ricotta cheese (I used the low fat kind)
3 cups of shredded mozzarella cheese

In a large pan, add your milk and cream of mushrooms over medium heat.

Add the parmesan cheese.

Now add the can of sliced mushrooms to the mix. Let mushroom sauce cook on low heat.

In a large pan, saute the onions and garlic.

Once the onions and garlic have been cooked, add the shredded rotisserie chicken.

Get the ricotta cheese ready by adding eggs, cheese, salt and mix well. Put in fridge until you are ready to assemble the lasagna.

Add your cleaned fresh spinach to hot water and cook until tender.

After you have cooked your lasagna sheets or made your own sheets, it's time to assemble. I put a cup of the mushroom sauce on the bottom of the pan then 2 sheets of pasta, top it off with ricotta cheese and spinach.

Add your chicken and add more mushroom sauce over it. Repeat the steps, shells, ricotta, spinach, chicken, cheese and mushroom sauce. Once your done laying, put in over for 40 minutes at 350 degrees or until the top is golden brown.

Finished dish!