Ingredients
1. Chopped cooked chicken (2 1/2c)
2. cooked lasagna noodles (9)
3. lightly beaten egg (1large)
4. freshly grated parmesan cheese (1/2c)
5. ricotta cheese (1c)
6. cottage cheese (1c)
7. frozen chopped spinach, thawed (1package about 10 ounces)
8. dried basil (1/2tsp)
9. dry white wine (1/3c)
10. sliced mushrooms, drained (1jar about 6 ounce)
11. diced pimiento, undrained (1jar about 7 ounce)
12. refrigerator Alfredo sauce (1container about 10 ounces)
13. cream of chicken soup, undiluted (1can about 10 ½ ounce)
14. onion (1/2large)
15. butter or margarine (2tbsp)
16. shredded sharp cheddar cheese, divided (3c about 12 ounces)

Method of preparation:-
1. Take a frying pan, place it over medium high heat. Melt butter in it and add onion and then saute onion for about 5 minutes until they get soft. Mix soup, dried basil, dry white wine, mushrooms, pimiento and Alfredo sauce in it and keep 1 cup of it aside.

2. Drain the spinach and press it between the layers of paper towel. Mix cottage cheese, spinach, ricotta cheese, egg, and parmesan cheese in it.

3. Take a baking dish of 13*9*2 inches, place the 3 lasagna noodles in it. Then arrange the layers of sauce, spinach mixture and then chicken mixture.

4. Sprinkle 1 cup of cheddar cheese over it. Repeat it and place 3 noodles on top and 1 cup of reserved sauce. Cover the dish and keep it in refrigerator for 1 day to chill.

5. Place the dish in the refrigerator and bake it for about 45 minutes at 350 degrees F. Sprinkle the remaining 1 cup of cheddar cheese over it and again bake it for about 5 minutes until the cheese gets melted. Take out the dish from oven and keep it for 10 minutes and then serve it.

Number of servings – 8 to 10