Preparation Time: 10 minutes
Preparation Time: 1 hour
2 cups cooked Chicken, cubed
2 can (10¾ oz) condensed Cream of Chicken Soup
1 pkg (10 oz) frozen chopped Spinach, thaw & drain
2 cups Milk
1 container (15 ounces) Ricotta Cheese
6 uncooked Lasagna Noodles
2 cups shredded Cheddar Cheese
Stir the soup and milk in a medium bowl. Stir the egg and ricotta cheese in a small bowl. Spread 1 cup of the soup mixture in a 13x9x2-inch baking dish.
Top with 3 noodles, the ricotta mixture, spinach,chicken, 1 cup of the cheddar cheese and 1 cup of the soup mixture. Top with remaining 3 noodles and remaining soup mixture.
Cover the dish with foil. Bake at 375°F for 1 hour. Uncover the dish and sprinkle with the remaining cheddar cheese.
Let the lasagna stand for 5 minutes before serving. Serve with hot garlic bread.