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Makes 8 to 10 servings
Photo: Lee Harrelson; Styling: Mindi Shapiro

How to Make It

Step 1

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Step 2

Drain spinach well, pressing between layers of paper towels.

Step 3

Stir together spinach, cottage cheese, and next 3 ingredients.

Step 4

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

Step 5

Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Step 6

NOTE: For testing purposes only, we used Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.

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