"Creamy, cheesy, chickeny lasagna - you'll fall in love all over again!" — MARBALET
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shredded mozzarella cheese
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 1/2 cups
1 (10 ounce) package
frozen chopped spinach, thawed and drained
part-skim ricotta cheese
lasagne noodles, cooked and drained
diced, cooked chicken meat
grated Parmesan cheese
I have made this twice with rave reviews both times. Once for work and once for home. I did change a couple of things though. I don't pre-cook the noodles and that takes care of the "watery" thing that some have complained about. I prepare it the night before and place it in the fridge. Then when you cook it the next day, the noodles come out perfect. I also saute onions and garlic powder in olive oil and mix that with the soup mixture. Sprinkle black olives over the top just before baking and it comes out perfect. Great texture and flavor and sooooo simple! A real keeper.
I found this receipe to be a nice change from the traditional hamburger lasagna, but my family declared that this receipe did not have enough flavor and that it was too runny. I am going to try it one more time though, but thicken the sauce and add more seasoning.
Very good!!! I did saute an onion in a touch of butter & fresh garlic and also added that, but even without it it would have been great! (I just happen to like onions & garlic ;-0) Thanks for the terrific recipe!
What a great recipe!
Here are the changes I made: I only used 1 can of soup, and I added onion and garlic to the white sauce, along with onion and garlic powder for a flavorful (not too "runny" sauce).
Listen, it was 110 outside, yet my entire family enjoyed this wonderful lasagna.
Thanks for sharing the recipe.
This lasagna is soo good! The only thing I did different was to add some garlic and mushrooms. My whole family loved it, I definitely will make again!
This was a good recipe. I made this for a dinner group I had and everybody seemed to enjoy it. I did however make some variations:
1.Reduce to one can of soup.
2.Use fresh spinach and sautee it with olive oil and minced garlic.
3.Use chicken in only the middle layer.
4.Use fine ground sausage (spicy if that's your taste) to sprinkle on top.
5.I also used a bit of Romano cheese on the top.
The great thing about it is that it's a good base recipe, and you can add dozens of variations to suite your own taste.
I love this recipe, and have made it dozens of times for friends and family. I did make however use fresh spinach instead of frozen. I love black olives and mushrooms, and so I added them too. Delish, everyone always wants more! I do always have a little leftover of the mix so I end up making some quiche with that and works out yummy.
I made this for dinner and it was very yummy! I think I will season the chicken more as I cook it next time for more flavor and I used the noodles that do not have to be boiled. My husband's comment was "you got me to eat spinach!"
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Lasagna with White Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 196
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