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Ingredients
- 12 uncooked lasagna noodles
- 1 TBSP butter or margarine
- 3/4 C chopped green bell pepper
- 3/4 C chopped onion
- 1/3 C milk
- 2 cans (10 3/4 oz. each) condensed cream of chicken soup
- 1/2 tsp. dried basil leaves
- 1/4 tsp. pepper
- 1 container (12oz) ricotta cheese
- 3 C diced cooked chicken (I usually get 3 to 4 slices from the deli counter, sliced very thick)
- 2 C shredded mozzarella cheese (8 oz.)
- 1 C shredded cheddar cheese (4 oz.)
- 1/2 C grated Parmesan cheese
- 1 1/2 C sliced mushrooms
Details
Preparation
Step 1
Heat oven to 350o. Spray bottom and sides of a rectangular baking dish, 13x9x2, with cooking spray. Cook and drain noodles as directed on package.
While noodles are cooking, melt butter in 2 qt. saucepan over medium high heat. Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender. Remove from heat. Stir in mild, soup, basil and pepper.
Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the ricotta, 1 ½ cups of chicken, 2/3 cup mozzarella cheese, and 1/3 cup cheddar cheese. Repeat layers once, starting with the noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese, and cheddar cheese. Sprinkle parmesan cheese over top.
Bake uncovered 50 – 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
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