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Ingredientes
- 1 Tbsp. butter or possibly margarine
- 1/2 lrg onion
- 1 can reduced-fat cream of chicken soup (10 1/2 ounce), undilut
- 1 ct refrigerated reduced-fat Alfredo (10 ounce)
- 1 jar diced pimiento - (7 ounce) undrained
- 1 jar sliced mushrooms - (6 ounce) liquid removed
- 1/3 c. dry white wine
- 1/2 tsp dry basil
- 1 pkt frzn minced spinach - (10 ounce) thawed
- 1 c. cottage cheese
- 1 c. ricotta cheese
- 1/2 c. grated Parmesan cheese
- 1 lrg egg lightly beaten
- 9 x lasagna noodles cooked
- 2 1/2 c. minced cooked chicken
- 3 c. shredded sharp Cheddar cheese - (12 ounce) divided
Direcciones
- Heat butter in a skillet over medium-high heat. Add in onion, and saute/fry 5 min or possibly till tender. Stir in soup and next 5 ingredients. Reserve 1 c. sauce.
- Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients.
- Place 3 lasagna noodles in a lightly greased 13- by 9-inch baking dish. Layer with half each of sauce, spinach mix, and chicken. Sprinkle with 1 c. Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 c. sauce. Cover and refrigerateup to 1 day ahead.
- Bake at 350 degrees for 45 min. Sprinkle with remaining 1 c. Cheddar cheese, and bake 5 more min or possibly till cheese is melted. Let stand 10 min before serving.
- This recipe yields 8 to 10 servings.
- Comments: For testing purposes only, we used Contadina Light Alfredo Sauce, found in the dairy section of the supermarket.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 289 | 61% |
| Total Fat 32.53g | 41% |
| Saturated Fat 16.55g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 848mg | 35% |
| Potassium 394mg | 11% |
| Total Carbs 11.34g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.49g | 2% |
| Protein 32.12g | 51% |
