There’s a lot to love about lasagna for dinner. Whether you’re fixing and freezing ahead to make your future meals a cinch or prepping for tonight’s feast, there’s nothing like a chicken lasagna to make the whole family happy. Layers of sauce, spinach, cheese, and chicken all in one dish? Now that’s a surefire way to ensure even the pickiest eaters at your dinner table join the clean plate club tonight.
The best part (besides cutting yourself a slice or two, of course)? This chicken pasta dish requires very little hands-on time. All you have to do is mix up a delicious spinach mixture and get to layering in a 13 x 9 baking dish. Your oven does all of the heavy lifting from there. You can even layer all of your ingredients in advance, cover, and chill overnight so that the only thing left on a hectic weeknight is popping that ready-to-bake chicken lasagna in the oven. Now that’s something we could do on the busiest school of nights – even after soccer practice.
1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 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 sauce. Cover and chill up to 1 day ahead.
Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.
NOTE: For testing purposes only, we used Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.