Chicken, Mushroom and Basil Lasagna

Chicken, Mushroom and Basil Lasagna

Ingredients

• Chicken Filling
• 2 chicken breast halves
• 8 oz. package mushrooms
• 1 small onion
• 1 tablespoon olive oil
• 1 can mushroom soup
• 1/2 cup heavy cream or milk
• 1/2 package frozen spinach - squeezed dry
• handful fresh basil, chopped
• Cheese Filling
• 1 1/2 cups small curd cottage cheese
• 1 egg
• salt and pepper
• 1 1/2 cups mozzarella cheese
• 1/4 cup parmesan cheese
• 8 - 12 lasagna noodles - see note below
• 1 more cup mozzarella cheese

Instructions

1. Cook the lasagna noodles. Drain, rinse and set aside while you make the fillings.
2. Poach the chicken breasts and cut into small pieces. Saute the mushrooms and onion together with the olive oil. Stir in the mushroom soup, cream, and spinach. When it comes to a boil turn down to medium heat and cook together for 5 minutes. Add the fresh basil and remove from heat.
3. In a small bowl mix together the cottage cheese, mozzarella cheese and parmesan cheese. Add salt and pepper to taste.
4. To assemble, spray a 8 x 8 pan with cooking spray. Put down a layer of noodles, 1/3 of the chicken mixture and 1/2 of the cheese mixture. Top with another layer of noodles, 1/3 of the chicken mixture and 1/2 of the cheese mixture. Add another layer of noodles and the remaining chicken mixture. Top with the 1 cup of mozzarella cheese.
5. Bake at 375 degrees for 30 - 35 minutes, until lightly browned and bubbly. Let set for 10 minutes before cutting.