Chicken Florentine Lasagna

Campbell's Chicken Florentine Lasagna Recipe

A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.

At a glance

Prep

15 min.

Total

1 hr. 25 min.

Serves

6

Bake: 1 hr.

Stand: 10 min.

Cost per recipe: $10.11 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

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What You'll Need

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Chicken with Herbs Soup
2 cups milk
1 egg
15 ounces (1 container) ricotta cheese
6 uncooked lasagna noodles
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)

How to Make It

  • 1

    Stir the soup and milk in a small bowl until smooth.  Stir the egg and ricotta in a medium bowl.

  • 2

    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.

  • 3

    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.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

calories

472

totalfat

28.4g

saturatedfat

15.7g

cholesterol

121mg

sodium

1043mg

totalcarbohydrate

29g

dietaryfiber

1g

protein

26g

vitamina

120%DV

vitaminc

20%DV

calcium

60%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.
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RID#25038