1 package lasagna noodles
3 cups heavy cream
1 packet cream of mushroom soup
1 cup grated cheese
1⁄4 cup butter
1 tablespoon olive oil
1⁄2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to
a boil. Cook lasagna noodles for 8 to 10
minutes, or until al dente. Drain, and rinse
with cold water.
In a saucepan over low heat, mix together
heavy cream, cream of mushroom soup,
cheese, and butter. Simmer, stirring
frequently, until well blended.
Heat the olive oil in a skillet over medium
heat. Cook and stir the onion in olive oil
until tender, then add garlic and mushrooms.
Mix in the chicken and cook until heated
through. Season with salt and pepper.
Lightly coat the bottom of a 9 x 13 inch
baking dish with enough of the cream sauce
mixture to coat. Layer with 1⁄3 of the
lasagna noodles, 1⁄2 of the ricotta, 1⁄2 of
the spinach, 1⁄2 the chicken mixture, and
1⁄3 of the mozzarella. Top with 1⁄2 the
cream sauce mixture, and repeat the layers.
Place the remaining noodles on top, and
spread with remaining sauce.
Bake 1 hour in the preheated oven, or until
brown and bubbly. Top with the remaining
mozzarella, and continue baking until cheese
is melted and lightly browned
INFO / TIPS
U can always add some more spice to the chicken if u like . or alternatively make mince