Ingredients

· 2 cups mozzarella cheese

· 2 cans cream of mushroom soup

· 1½ cups milk

· 1 egg

· 1 pack frozen spinach

· 1 pint ricotta cheese

· 12 lasagna noodles

· 2 cups chicken meat

· ½ cup parmesan cheese

Method

Preheat oven to 175°C. Reserve • cup of the mozzarella cheese. In a bowl, combine remaining mozzarella, soup, milk and set aside. In another bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together. In a baking dish, spread 1/3 of the mixture and 1/3 of chicken and arrange four lasagna noodles over the mixture and repeat. Top it with remaining mixture, chicken, noodles, reserved mozzarella and parmesan cheese. Bake in the preheated oven for 40 minutes. Let stand for 15 minutes before serving.