Cooking time: 1 Hour
Difficulty: Easy - for beginners
Dietary guidance: n
2 cans (10 1/2 oz each) Campbell's Condensed Cream of Chicken with Herbs Soup
2 cups Milk
1 container (15 oz) ricotta cheese
6 uncooked lasagna noodles
1 package (about 10 oz) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or turkey
2 cups shredded Cheddar cheese
Stir the soup and milk in a medium bowl.
Stir the egg and ricotta cheese in a small bowl.
Spread 1 cup of the soup mixture in a 9x13 shallow baking dish. Top with 3 noodles, the ricotta mixture, spinach, chicken, 1 cup of the Cheddar cheese and 1 cup of the soup mixture. Top with remaining 3 noodles and remaining soup mixture. Cover the dish with foil.
Bake at 375°F for 1 hour. Uncover the dish and sprinkle with the remaining Cheddar cheese. Let the lasagna stand for 10 minutes before serving.