12 uncooked lasagna noodles
1 tablespoon butter or margarine
1 medium red bell pepper, chopped
3/4 cup chopped onion
1/3 cup milk
2 cans (10-3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 container (12 oz) part-skim ricotta cheese
3 cups chopped skinned deli rotisserie chicken (from 2-lb chicken)
2 cups fresh baby spinach leaves
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Italian cheese blend (4 oz)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
CREAMY CHICKEN-SPINACH LASAGNA
- Heat oven to 350°F. Spray a CORNINGWARE® FRENCH WHITE™ 3-QT. OBLONG CASSEROLE with cooking spray. Cook and drain noodles as directed on package.
- In medium microwavable bowl, microwave butter 15 to 30 seconds or until melted. Add bell pepper and onion; cover and microwave 3 minutes; stir. Cover and microwave 2 to 3 minutes longer, until crisp-tender. Stir in milk, soup, basil, pepper and nutmeg.
- Place 4 cooked noodles in baking dish. Top with about 1 cup of the soup mixture, half of the ricotta cheese, 1-1/2 cups of the chicken, 1 cup of the spinach leaves, 2/3 cup mozzarella cheese and 1/3 cup Italian cheese blend. Repeat layers once, starting with noodles. Top with remaining 4 noodles, soup mixture, mozzarella cheese and Italian cheese blend. Sprinkle with Parmesan cheese and parsley.
- Bake uncovered 50 to 55 minutes or until center is hot and top is golden brown. Let stand 15 minutes before cutting.