Heavenly Chicken Lasagna

Ingredients

• 10 ounce alfredo sauce refrigerated reduced-fat
• 1 tablespoon butter 
• 2.5 cups roasted chicken cooked chopped
• 9  lasagna noodles cooked
• 1 cup curd cottage cheese 
• 10.5 ounce cream of chicken soup undiluted reduced-fat canned
• 0.5 teaspoon basil dried
• 0.3 cup wine dry white
• 1 large eggs lightly beaten
• 10 ounce spinach frozen thawed chopped
• 6 ounce mushrooms drained sliced
• 0.5 large onion 
• 0.5 cup parmesan cheese grated
• 7 ounce pimientos diced undrained
• 1 cup ricotta cheese 
• 12 ounces sharp cheddar cheese shredded divided

Equipment

• frying pan
• paper towels
• oven
• baking pan

Directions

1. Melt butter in a skillet over medium-high heat.
2. Add onion, and saut 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
3. Drain spinach well, pressing between layers of paper towels.
4. Stir together spinach, cottage cheese, and next 3 ingredients.
5. Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish.
6. Layer with half each of sauce, spinach mixture, and chicken.
7. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
8. Bake at 350 for 45 minutes.
9. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted.
10. Let stand 10 minutes before serving.
11. NOTE: For testing purposes only, we used Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.