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Ingredientes
- 2 cans (10 3/4 ounces each) cream of chicken soup
- 2 cups milk
- 1 egg
- 1 container (15 ounces) ricotta cheese
- 6 uncooked lasagna noodles
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
- 2 cups cubed cooked chicken
- 2 cups shredded Cheddar cheese (about 8 ounces)
Direcciones
- 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.
- *When making a lasagna...alternate directions of the noodles so when cut it doesn't slide.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 280 | 64% |
| Total Fat 31.33g | 39% |
| Saturated Fat 16.69g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 388mg | 16% |
| Potassium 346mg | 10% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.74g | 3% |
| Protein 30.92g | 49% |
