• Servings: 6
• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 tablespoon butter
• 3 Boneless, Skinless Chicken Breasts, diced (chicken breasts have a tendency to get a little dry so I used about 4 or 5 chicken thighs)
• 1 (8-oz.) package sliced fresh baby portobello mushrooms (what ever kind of mushroom you have on hand will do just fine)
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (8-oz.) container reduced-fat sour cream
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• (garlic powder to taste)
• 8-oz. sharp Cheddar cheese, shredded (I used 4 oz cheddar and 4 oz mozzarella)
• 6 no-boil lasagna noodles
• 3 tablespoons grated Parmesan cheese

1. Preheat oven to 350. Drain spinach well, pressing between paper towels.
2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
4. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Lots of flavor and a great alternative to regular lasagna. I found the recipe on MyRecipes.com. I did make a few adjustments to the original recipe which I have noted in ( ) Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.