spinach chicken lasagna 1(10 oz.) pkg. frogen chopped spinach,thawed and drained(i use a large 16 oz,pkg) 2 cups cheddar cheese, shredded 1/3 cup chopped onion(i use about 1/2 cup) 1 tablespoon cornstarch 1 tablespoon soy sauce 1/3 cup of mayo 1(8 oz.) pkg. mushrooms( sliced fresh baby portobello recommended) 1( 10 3/4 oz.) can cream of mushroom soup(i used 2 cans of the roasted garlic variety) 1(8 oz.) container sour cream 1/2 teaspoon pepper 1/2 teaspoon salt 6 cooked lasagna noodles 1 cup grated parmesan cheese 1 cup chopped pecans(i pan toasted mine to release a nuttier flavor) preheat oven to 350,f. in a large bowl, combine spinach, cheese, onion, cornstarch, soy sauce, mayo, mushrooms, soup, sour cream, salt and pepper till well mixed. you may also add the chicken or layer the chicken as a separate layer. spoon 1/4 of spinach mixture in a lightly greased 9 x 13" baking dish. arrange 3 noodles on top of mixture. top with spinach mixture and chicken. repeat, top with remaining spinach mixture and chicken. sprinkle with parmesan cheese. bake covered at 350 for 45 minutes, uncover and bake 15 minutes or until bubbly
Posted on: Wed, 18 Sep 2013 01:07:49 +0000
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