This Chicken and spinach lasagna is a popular classic lasagna that is sure to please.

A second vegetable (or two) is easy to grate, and you probably won’t hear any complaints. A few roasted carrots or red peppers add colour and flavour. You can even substitute extra Vegetable Recipes for the chicken in a vegetarian lasagna. It’s also great with a Swiss card. Check out the variations for more.

What you need

. 2 cups shredded mozzarella Cheese, divided into 2 cans (10 3/4 ounces) condensed cream of mushroom soup 1 1/2 cups milk 1 package (10 ounces) frozen chopped spinach 1 large egg 1/2 cup grated Parmesan cheese, plus more for topping 2 cups ricotta cheese 12 lasagna noodles, cooked and dried 2 to 3 cups cooked cooked chicken stock ( chicken breasts or cooked whole chicken) How to make it

Preheat oven to 350 F (180 C / Gas 4). Place 1/2 cup of mozzarella cheese in a bowl to add reservations; set aside. In a medium bowl, combine condensed soup and milk; set aside. Thaw frozen spinach in a container under running water. Press and squeeze to remove as much water as possible. In another medium bowl, combine spinach, egg, 1/3 cup Parmesan cheese and ricotta cheese; mix well. In the bottom of a 9-inch by 2-inch baking dish, place 1/2 cup of the soup mixture. Stir in 4 lasagna noodles. Spoon about half of the ricotta cheese mixture per dinner potato, half of the chicken, 3/4 cup of the Mozzarella cheese and 1/3 of the total soup mixture. Repeat the layers with 4 lasagna noodles, again with the chicken mixture, remaining chicken, another 3/4 cup Mozzarella cheese and half of the remaining soup mixture, remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese and generous sprinkling of Parmesan cheese. Bake in a preheated oven for 40-50 minutes or until hot and flaky. Let the lasagna stand for 15 minutes before serving.

Yields 6 to 8 servings.

Variations

Chicken and Swiss Chard Lasagna Cut thick stems off 1 pound Swiss Chard . Chop the stems. Lay leaves on a tight roll and cut gently; set aside. Place in a deep casserole dish or medium saucepan over medium heat. Add 1 teaspoon olive oil to the pan. When the olive oil is hot, add the stems to the saucepan and cook, stirring, until tender. Add 1 clove of garlic and continue cooking for 1 minute. Add the leaves and about 1/4 cup water and cook until soaked. Remove with slotted spoon and drain thoroughly. Substitute cooked and dried Swiss Chard for the spinach in the recipe. Turkey and Spinach Lasagna Replace chicken with cooked roasted turkey. Chicken, Spinach and Ham Lasagna Replace half of the chicken with cooked baked ham. Add some diced carrots, sweet potato or red pepper to add flavor and color. Add a mixture of sliced breadcrumbs to the mushroom sauce. Replace the beet soup with creamy cream or celery. Replace the condensed soup and milk mixture with about 4 cups of prepared Alfredo sauce.