If you're looking for a way to make lasagna without the traditional red sauce, then this recipe's for you! This recipe is also good for using up your leftover rotisserie chicken.
- 12 uncooked lasagna noodles
- 1 Tbsp butter
- 3/4 cup chopped onion
- 1/3 cup milk
- 2 cans cream of chicken soup
- 1/4 tsp pepper
- 12 oz ricotta cheese
- 3 cups cooked chicken
- 2 cups shredded mozzarella cheese (8 oz)
- 1 cup shredded cheddar cheese (4 oz)
- 1/2 cup grated parmesan cheese
-
Heat oven to 350 degrees. Spray 13x9 inch (3-quart) glass baking dish with cooking spray.
-
Cook and drain the noodles, as directed on package.
-
While the noodles are cooking, take a 3-quart saucepan and melt the butter over medium/high heat. Cook the onion in the butter for about 5 minutes, stirring occasionally. Remove from heat.
-
Stir in the milk, soup, and pepper.
-
Place four noodles in the baking dish. Top with about 1 cup of the soup mixture, half of the ricotta cheese, half of the chicken, 2/3 cup mozzarella cheese and 1/3 cup cheddar cheese.
-
Repeat your layers once, starting with the noodles. Place the remaining four noodles on top. Then top with remaining soup mix, cheeses and sprinkle parmesan cheese over top of everything.
-
Bake uncovered 50-55 minutes or until hot in center and golden brown. Let stand 15 minutes before cutting.