Source: Campbell's Recipes

Chicken Florentine Lasagna
A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.
Serves: 6 servings
Prep Time:
Cook Time: 75 minutes


2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
2 cups milk
1 egg
1 container (15 ounces) ricotta cheese
6 uncooked lasagna noodle
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or turkey
2 cups shredded Cheddar cheese (about 8 ounces)

Stir the soup and milk in a small bowl until smooth.  Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F. for 1 hour or until the lasagna is hot.  Uncover the baking dish.  Top with the remaining Cheddar cheese.  Let stand for 10 minutes.

Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.