Chicken Florentine Lasagna

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A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.

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  • 6

Ingredients

  • 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
  • 2 cups milk
  • 1 egg
  • 1 container (15 ounces) ricotta cheese
  • 6 uncooked lasagna noodles
  • 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
  • 2 cup cubed cooked chicken or turkey
  • 2 cups shredded Cheddar cheese (about 8 ounces)

Preparation

Step 1

1.Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
2.Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
3.Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.

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