2 cans (10-3/4 ounces each) cream of mushroom soup
2 cups milk
1/8 teaspoon ground white pepper
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) uncooked lasagna noodles
1 jar (6 ounces) marinated artichoke hearts, drained and coarselychopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
In a medium bowl, combine soup, milk, and white pepper; stir until well blended. In another medium bowl, combine ricotta cheese, spinach, and egg; stir until well blended. Spoon 1/2 cup of soup mixture over bottom of a greased 9 x 13-inch baking dish. Layer half of uncooked lasagna noodles over soup mixture. Layer half of artichoke pieces, half of mushrooms, 1 cup chicken, 3/4 cup Monterey Jack cheese, and half of spinach mixture over noodles. Spoon 2 cups soup mixture over layers. Repeat layers with remaining lasagna noodles, artichoke pieces, mushrooms, chicken, 3/4 cup Monterey Jack cheese, and spinach mixture. Spoon remaining soup mixture over layers. Sprinkle top with Parmesan cheese and remaining 1/2 cup Monterey Jack cheese. Cover and refrigerate overnight to allow lasagna noodles to absorb liquids.
To serve: Bake uncovered in a 350-degree oven 55 to 60 minutes or until golden brown. Let stand about 15 minutes before serving. Serve warm.
Yield: about 12 servings
Enjoy! I may have to make lasagna for dinner tonight if I can’t talk the Love-Of-My-Life into springing for dinner at this romantic little Italian place that we like.