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Post by Tia on Sept 16, 2005 7:22:48 GMT -5
Chicken Lasagna Florentine
2 (10 oz) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted 1 (10 oz) package frozen copped spinach, thawed, drained and squeezed dry 1 (9 oz) package diced cooked chicken (I used Perdue short cuts) 1 (8 oz) carton reduced-fat sour cream 1 cup 1% low-fat milk ½ cup (2 oz) grated fresh Parmesan cheese ½ cup chopped onion ½ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon ground nutmeg 9 uncooked lasagna noodles Cooking spray 1 cup (4 oz) shredded part-skim mozzarella cheese
1. Combine first 10 ingredients in a large bowl; stir well. 2. Place 3 uncooked lasagna noodles in bottom of a 5 quart electric slow cooked coated with cooking spray, breaking noodles in half as necessary to fit cooker. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of the remaining spinach mixture and 1/3 cup mozzarella. Top with remaining noodles and spinach mixture; sprinkle with remaining 1/3 cup mozzarella cheese. 3. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting and cook 5 hours or until pasta is done.
Yield: 8 servings (about 1 cup) 7 points 339 calories, 12.5 grams fat; 2 grams fiber
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