My son's birthday and I made dinner for him and his family and a college friend. A break from the traditional lasagna. This one has a white sauce with spinach and chicken. I looked at several recipes and came up with my version.
2 cups cooked, diced chicken (I used boneless breasts)
1/2 cup chopped onion
2 cloves garlic minced
1/4 cup butter
1 can cream of mushroom soup
1 cup half and half
1 package Stouffer's spinach souffle, thawed
2 cups shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
Salt, pepper, garlic powder, and Italian herbs to season sauce to your taste.
Preheat oven to 350 degrees. Reserve 2/3 cup mozzarella cheese for top of lasagna. Saute onion and garlic in butter. Cool. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, 1/2 cup Parmesan cheese, soup, onion and garlic, and half and half and set aside. In another medium size bowl, combine spinach souffle, egg and ricotta. Mix well, then combine with soup mixture and mix all together. Season to taste.
In the bottom of a 13x9 inch baking dish, spread a little of the sauce. Cover with 3 cooked lasagna noodles. Then layer sauce, cheese, chicken, and more noodles and repeat, ending with a layer of sauce. Sprinkle mozzarella cheese over top and bake at 350 degrees for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.