A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.
cost per recipe: $13.10
The price is determined by the national average.
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
ounces (1 container) ricotta cheese
uncooked lasagna noodles
package (about 10 ounces) frozen chopped spinach, thawed and well drained
cups cubed cooked chicken or turkey
cups shredded Cheddar cheese (about 8 ounces)
Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.