Cooking Directions

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

Ingredients

• 2 cans (10 1/2 ounces) 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)