This recipe proves that comfort food isn't complicated. With minimal prep and maximum flavor, it's destined to become a weeknight staple.
I like to soak the oven-ready lasagna noodles in water before layering—it ensures they cook evenly. And here's a game-changer for the spinach: use a potato ricer to remove excess water. Just press slowly, or you'll wear the spinach water as a badge of your enthusiasm!
Ingredients:
1 1/2 cups milk
1 can condensed cream of chicken soup
8 uncooked (oven-ready) lasagna noodles
2/3 cup of Parmesan cheese
2 cups of cut-up cooked chicken
1/8 teaspoon garlic powder
1 24 oz container of 4% cottage cheese or Ricotta cheese
1 box (10 oz) frozen chopped spinach, thawed and water removed
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix milk and soup until blended. Spread a 1/2 cup of soup mixture in the bottom of a 13x9 baking dish. Top with 4 uncooked lasagna noodles.
Set aside 1/3 cup of Parmesan.
In the same mixing bowl with the soup, add the remaining ingredients. Spread half of the chicken/soup/spinach mixture over the noodles in the dish. Repeat with 4 more uncooked noodles and add the remaining chicken/spinach mixture.
Cover with aluminum foil. Bake for 50 minutes or until the noodles are tender. Remove the lasagna from the oven and set the oven to broil. Sprinkle with reserved Parmesan. Broil 3-5 minutes until the top is beginning to brown. Watch closely! Let the lasagna stand 15 minutes before serving.
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