Creamy Chicken Or Turkey Lasagna

• 2 c. shredded Mozzarella cheese
• 2 cans cream of mushroom soup
• 1 1/2 c. milk
• 1/8 tsp. pepper (ground red)
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 1 egg
• 1 (15 oz.) container Ricotta cheese
• 1 box (12) lasagna noodles, cooked and drained
• 2 c. diced, cooked chicken or canned chicken
• 1/2 c. grated Parmesan cheese

1. Reserve 2/3 cup Mozzarella cheese for top layer.
2. Combine in bowl: soup, milk and pepper; set aside.
3. In another bowl, mix spinach, egg and Ricotta cheese; mix well.
4. In bottom of 9 x 13-inch baking dish, spread 1/2 cup soup mixture.
5. Arrange 4 noodles on mixture.
6. Top 1/3 soup mixture, 1/2 spinach mixture, 1/2 Mozzarella cheese and 1/2 chicken.
7. Repeat layers, ending with noodles.
8. Top with reserved 2/3 cup Mozzarella cheese and Parmesan cheese.
9. Cover.
10. Bake at 350u0b0 for 40 minutes or until bubbling. Let stand 15 minutes before serving.

mozzarella cheese, cream of mushroom soup, milk, pepper, egg, ricotta cheese, lasagna noodles, chicken, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364968 (may not work)