Ingredients
Chopped cooked chicken (2 1/2c), cooked lasagna noodles (9), lightly beaten egg (1large), freshly grated parmesan cheese (1/2c), ricotta cheese (1c), cottage cheese (1c), frozen chopped spinach, thawed (1package about 10 ounces), dried basil (1/2tsp), dry white wine (1/3c), sliced mushrooms, drained (1jar about 6 ounce), diced pimiento, undrained (1jar about 7 ounce), refrigerator Alfredo sauce (1container about 10 ounces), cream of chicken soup, undiluted (1can about 10 ½ ounce), onion (1/2large), butter or margarine (2tbsp), shredded sharp cheddar cheese, divided (3c about 12 ounces).

Method of preparation:-
Take a frying pan, place it over medium high heat. Melt butter in it and add onion and then sauté onion for about 5 minutes until they get soft. Mix soup, dried basil, dry white wine, mushrooms, pimiento and Alfred sauce in it and keep 1 cup of it aside. Drain the spinach and press it between the layers of paper towel. Mix cottage cheese, spinach, ricotta cheese, egg, and parmesan cheese in it. Take a baking dish of 13*9*2 inches, place the 3 lasagna noodles in it. Then arrange the layers of sauce, spinach mixture and then chicken mixture. Sprinkle 1 cup of cheddar cheese over it. Repeat it and place 3 noodles on top and 1 cup of reserved sauce. Cover the dish and keep it in refrigerator for 1 day to chill. Place the dish in the refrigerator and bake it for about 45 minutes at 350 degrees F. Sprinkle the remaining 1 cup of cheddar cheese over it and again bake it for about 5 minutes until the cheese gets melted. Take out the dish from oven and keep it for 10 minutes and then serve it.

Number of servings – 8 to 10