I have a confession to make. This Chicken Lasagna recipe is not mine. It was submitted in 1995 by Therese Oom to the Comstock Park Band Parents, who were putting together a cookbook as a fundraiser. My sister, Kathie, was the president of the group so I bought a copy. I loved Therese's recipe for Chicken Lasagna and have been making it ever since. I've never met Therese, but I'd like to thank her for this yummy recipe that's perfect for a cold winter's day.

Chicken Lasagna

2 cups Mozzarella cheese
2 cans cream of chicken soup (Therese's recipe calls for cream of mushroom soup)
3/4 cup of milk
1/8 tsp. nutmeg
1/8 tsp. red ground pepper
1 pkg. (10 oz) frozen spinach, thawed and well drained
1 egg
1 (15 oz) Ricotta cheese or cottage cheese
12 lasagne noodles
2 cups cooked chicken
1/2 cup Parmesan cheese
2/3 cup Mozzarella cheese (reserved for top layer)

In bowl, combine soup, milk, nutmeg, and red pepper. In separate bowl, combine spinach, egg and Ricotta cheese. In 13 X 9 inch pan, place
1/2 cup soup mix on bottom. Place four Lasagne noodles, top with 1/3 soup, 1/2 of spinsach mix, 1/2 Mozzarella and 1/2 chicken. Repeat layers.
Top with Mozzarella and Parmesan. Bake at 350 degrees for 40 minutes or until hot and bubbly.

Therese Oom