Heavenly Southern Chicken Lasagna

Makes 8  servings

1         tablespoon butter or margarine 
1/2      large onion 
1          (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
 1        (10-ounce) container refrigerated reduced-fat Alfredo sauce
 1        (7-ounce) jar diced  
 1        (6-ounce) jar sliced mushrooms, drained  
1/3     cup dry white wine
 1/2    teaspoon dried basil
 1        (10-ounce) package frozen chopped spinach, thawed 
1         cup cottage cheese 
1         cup ricotta cheese 
1/2     cup grated Parmesan cheese 
1         large egg, lightly beaten
 9        lasagna noodles, cooked
 2-1/2       cups chopped cooked chicken
 3         cups (12 ounces) shredded sharp Cheddar cheese, divided

 1.  Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

 2 .  Drain spinach well, pressing between layers of paper towels.

 3 .  Stir together spinach, cottage cheese, and next 3 ingredients.

4 .  Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

5 .  Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

TIP :You can use   Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.

Heart  healthy