Heavenly Chicken Lasagna - cooking recipe

Ingredients

1 Tbsp. butter or oleo
1/2 large onion, chopped
1 (10 1/2 oz.) reduced-fat cream of chicken soup (undiluted)
1 (10 oz.) refrigerated reduced-fat alfredo sauce
1 (7 oz.) diced pimiento (undrained)
1 (6 oz.) sliced mushrooms, drained
1/3 c. dry white wine
1/2 tsp. dried basil
1 (10 oz.) frozen chopped spinach, thawed
1 c. cottage cheese
1 c. Ricotta cheese
1/2 c. grated Parmesan cheese
1 large egg, beaten
9 lasagna noodles, cooked
1 1/2 c. chopped chicken
3 c. (12 oz.) shredded sharp Cheddar cheese, divided

Preparation

You can add more chopped cooked chicken. Melt butter in a skillet over medium-high heat. Add onion and saute 5 minutes or until tender. Stir in soup and next five ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese and next three ingredients. Place three lasagna noodles in a lightly greased 13 x 9-inch baking dish. Layer with half each of sauce, spinach mixture and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup of sauce. Cover and chill up to one day ahead. Bake at 350\u00b0 for 45 minutes. Sprinkle with remaining 1 cup cheese and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serves 8 to 10 people. Can use Contadina Light Alfredo Sauce found in the dairy section of the grocery.