Ingredients

How to make it

  • Combine soup,milk and pepper; stir until blended
  • In another bowl combine ricotta, spinach and egg, blend
  • Spoon ½ of soup mixture over bottom of greased 9 x 13 pan
  • Layer ½ of uncooked lasagna over soup then ½ of artichokes,1/2 of mushrooms, 1 C chicken, ¾ C Monterey Jack and ½ of spinach mixture
  • Spoon remaining soup over layers
  • Sprinkle top with Parmesan and remaining Monterey Jack
  • Cover and refrigerate overnite to allow noodles to absorb liquids
  • Remove from fridge 15 minutes before baking to bring temperature up
  • Bake in a 350 oven for 55 – 60 minutes
  • Let stand 15 minutes before serving

Reviews & Comments 7

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    " It was excellent "
    laurakaay ate it and said...
    Oh how I love chicken lasagna, this was a great addition to the group! Thanks for sharing! ~Laura ;D
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    " It was excellent "
    notyourmomma ate it and said...
    Okay, this is the version of lasagne I'm making for the Archbishop and his wife on Saturday night. Definitely one they will love. Thank you.
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  • judypatterson 7 years ago
    This is a keeper. will try.
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  • linebb956 7 years ago
    OMG... this sounds wonderful... Low fat and low cal right? Brahahahaha

    Bookmarking now! Hey can I use frozen chokes? I have some in freezer... nuke first?
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    " It was excellent "
    sparow64 ate it and said...
    OH WOW!!!!! This is on the menu for Sat night!!!
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  • liezel 7 years ago
    Definitely a must try.
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  • organicmama 7 years ago
    Sounds good, a nice way to get some of your veggies. Happy Pumpkin Day!
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