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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together. | 3. In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese. | 4. Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mozzarella cheese	2	cups	shredded	-	-	-	-
cream mushroom soup	2	cans	condensed	596.9415	51.3823	10.2009	40.048
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
spinach	1	package	chopped thawed drained	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
ricotta cheese	1	pint	part-skim	-	-	-	-
lasagne noodle	12		cooked drained	4841.611	0.0	1077.1224	27.2001
chicken meat	2	cups	diced cooked	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.