There are many variations of Chicken Lasagna, but I like this rather bland version on occasion.


  • 2 cups shredded mozzarella cheese, divided
  • 2 cans cream of mushroom soup
  • 1 1/2 cups milk
  • 1/8 teaspoon ground nutmeg
  • Dash cayenne pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 egg
  • 15 ounces ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 12 lasagna noodles, cooked and drained
  • 2 cups diced cooked chicken or turkey
  • 1/2 grated Parmesan cheese


Preheat oven to 350 degrees.

Reserve 2/3 cup of the mozzarella cheese; combine soup, milk,nutmeg and cayenne. Set aside.
In a medium bowl, combine spinach, egg, ricotta cheese and 2 tablespoons grated Parmesan cheese; mix well.

Butter or spray a 9x13-inch baking dish with PAM spray. Spread 1/2 cup of the soup mixture on bottom of pan. Arrange 4 lasagna noodles over soup mixture. Top with 1/3 of remaining soup mixture, 1/2 of spinach mixture, 1/2 half of remaining mozzarella and half of chicken. Repeat layers, ending with remaining noodles, soup mixture, reserved 2/3 cup mozzarella and 1/2 cup Parmesan cheese.

Bake, uncovered for about 40 minutes or until hot and bubbling. Let stand 10-15-minutes before serving.

Makes 8 servings.

Print this recipe

Submitted 6/13/05.
Source: ?
Submitted By: Joy Bowers
Chicken Lasagna