A unique and delicious variation on lasagna as usual!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (8 ounce) package lasagna noodles
- 3 cups heavy cream
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 cup grated Parmesan cheese
- ¼ cup butter
- 1 tablespoon olive oil
- ½ large onion, diced
- 4 cloves garlic, sliced
- 5 mushrooms, diced
- 1 roasted chicken, shredded
- salt and ground black pepper to taste
- 1 cup ricotta cheese
- 1 bunch fresh spinach, rinsed
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 23 g |
| Sodium | 847 mg |
| Sugars | 2 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
with the following Modifications: 1. Cream sauce Modification : 2 cup heavy cream & 1 cup milk; add all my spices to this sauce: 1 tsp oregano, 1 tsp basil, 1 tsp salt, 1 tsp pepper, 1 Tbsp dry parsley, 1/2 tsp nutmeg; 1 cup grated parmesan cheese. 2. chicken mixture step the same except: 1 whole onion instead of 1/2 onion. Didn’t add salt & pepper as it’s already in the cream sauce. 3. I Mixed together: 16 oz. frozen chopped spinach (uncooked); 15 oz ricotta cheese; and 2 cups of 6 blend Italian cheeses.
I added my own twist as far as seasoning. Great recipe.
Used commercial alfredo sauce. Very rich dish
I have made this several times and I get many compliments on it. I omit the chicken because we are vegetarian but none the less it is still very good!
this is an amazing recipe a bit of work but worth the effort, I made a few changes I roasted my own chicken and only used the breast, I used 1 can orProgresso cream of mushroom soup I used 1 cup of plain greek yogurt and 1/2 cup chicken broth instead of the cream I also added a can of ortega chillies, and 1 small yellow crook neck squash and 1 zucchini I also substituted 1 leek in replacement of the onion most of the changes I made were health reasons and family dose not like onion
Fabulous!
Recipe as is was delish but I do believe I would swap out mushrooms for freeze dried tomatoes.
I made this and it was delicious. Did not use all the spinach so added remaining to my Italian salad.
This was excellent!! I made a few changes based on ingredients that I had on hand and to reduce the fat content a little. I used 2% milk instead of heavy cream, one can reduced fat cream of mushroom soup, and one can reduced fat cream of chicken soup. I also left out the mushrooms (only because I didn’t have any) and used frozen spinach. I combined the ricotta and spinach together in a bowl before spreading it on. I also used no boil lasagna noodles and added italian seasoning to the chicken. Still came out very creamy and so good!! Thanks for a great recipe!
Turned out amazing!! Boyfriend and roommates loved it
great recipe. family loved it. unfortunately all I had was frozen spinach, so just squeezed out the liquid so it wouldn’t be runny then mixed it into the sauce.
Delicious! I doubled the recipe and froze the unbaked one. I added sone garlic salt to the ricotta/spinach mixture and some Italian seasoning to the chicken part. I also used cottage cheese in place of ricotta because Aldi was out of ricotta. Still really good!
This is a quick and easy recipe! Used the same base alfredo and only add vegetables for goor meatless option.
I made this from the All Recipes Chicken 2020 magazine (41). I added a 15 oz drained can of chopped quartered artichokes. Very delicious.
So yummy!
it tastes ok but needs some mods. there was far too much sauce and it was bland. I upped all the spices, used chicken breast made in the instapot then shredded, and added a ton of fresh spinach. instead of having so many steps and pots I just did the chicken, spinach, onions, mushrooms together and the sauce separately. probably easier just to make chicken alfredo with spinach.
Turned out amazing exactly as directed. The whole family loved it!
I followed this recipe exactly and it was a huge success. My family all enjoyed it, even my picky 1 year old. It will definitely be something that is added to my regular rotation.
This lasagna is always a hit at our house! Just describing it to people makes their mouths water, and they ask if it’s difficult to make. One thing I love about it is that I can buy ingredients in the amounts required, so all I have to do is pour the whole package in. I always make a double batch in my biggest roasting pan because we’re happy to eat it for weeks. Also, it freezes really well. I may have once defrosted some and reheated it in the oven and convinced my visiting mother-in-law that I made it just for her.
Made this tonight. It was okay…BUT, took FOREVER to to make-and was just edible. Was very disappointed myself. Will not be making again. Pretty bland, even tough I added jalapeños and green chilies. Kids did eat it though,I think just to be nice Tons of leftovers. Never again.
OHHH LOOOORD this was yummy. Even my little siblings ate it, and they hate spinach. My whole family absolutely adored this, especially my mother. She brought it to her work for lunch everyday until it was gone. It is one of my favorite dishes!