Creamy Chicken Lasagna

1 tablespoon butter

1/2 large onion, diced

1 cup mushrooms, sliced

10 oz. can cream of chicken soup

16 oz. jar Alfredo sauce

1 (4-oz.) jar diced or sliced Dromedary®. pimientos, drained and rinsed

1/3 cup dry white wine

1/2 teaspoon dried basil

10 oz. frozen spinach, thawed

15 oz. ricotta cheese

1/2 cup parmesan, grated

1 large egg, lightly beaten

9 lasagna noodles, cooked

2-1/2 cup cooked chicken, shredded

3 cup sharp cheddar, shredded

Melt butter in skillet over medium-high heat. Add onion and mushrooms; sauté until tender. Stir in soup, Alfredo sauce, pimientos, wine and basil. Reserve one-third of sauce for top of lasagna. Drain thawed spinach well by pressing between layers of paper towels. Stir spinach, ricotta, Parmesan and egg together. Place 3 noodles in a lightly greased  13 - x 9-inch baking dish. Layer with half each of the remaining sauce, ricotta mixture and chicken. Sprinkle with 1 cup of the cheddar. Repeat procedure. Top with the last 3 noodles and reserved sauce. Bake at 350° for 45 minutes. Sprinkle with remaining cheddar and bake for 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Makes 8 to 10 servings

Active: 15 min.

Total: 1 hour min.